Printable recipe cardWe Bake Vegan
No-Bake Lemon Tahini Truffles
Original source
We Bake Vegan on YouTubeSoft lemon and tahini truffles made with crushed wheat biscuits and finished with a crisp white-chocolate coating.
Soft lemon and tahini truffles made with crushed wheat biscuits and finished with a crisp white-chocolate coating.
Prep time
20 min
Cook time
0 minutes
Yield
8 truffles
Ingredients
5
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
Ingredients
- 2 Weetabix or shredded wheat biscuits, approximately 38 g
- 3 tablespoons tahini, approximately 45 g
- 2 tablespoons fresh lemon juice, from approximately 1/2 lemon
- Finely grated zest of 1 lemon
- 150 g vegan white chocolate, finely chopped
Equipment
- Mixing bowl
- Baking-paper-lined tray or plate
- Fine grater or zester
- Heatproof bowl
- Fork or dipping tool
Method
- Line a small tray or plate with baking paper.
- Crush the Weetabix or shredded wheat biscuits into fine crumbs and place them in a mixing bowl.
- Add the tahini, lemon juice and lemon zest. Mix thoroughly until the crumbs are evenly moistened and hold together when pressed.
- Divide the mixture into 8 equal portions and roll each portion firmly into a ball.
- Place the shaped truffles in the refrigerator for 15 minutes to firm up.
- Melt the white chocolate gently in a heatproof bowl over barely simmering water, ensuring the bowl does not touch the water. Alternatively, microwave it in short bursts, stirring between each burst.
- Dip each chilled truffle into the melted chocolate and allow the excess coating to drip back into the bowl.
- Return the coated truffles to the lined tray and refrigerate for approximately 15 minutes, or until the chocolate has set.
- Serve chilled for the best texture.
Helpful tips
- If the mixture is too dry to hold together, add lemon juice 1 teaspoon at a time.
- If it becomes too soft, refrigerate it for 10 minutes before shaping.
- Use chocolate specifically labelled vegan if the finished truffles need to be fully plant-based.
- Keep the truffles chilled so the filling remains firm and creamy.
Storage
Store the truffles in an airtight container in the refrigerator for up to 5 days. Allow them to sit at room temperature for about 5 minutes before serving if a softer centre is preferred.
Additional tips
- Tahini contains sesame. Weetabix and shredded wheat contain gluten. Check the white-chocolate label for milk if preparing the recipe for someone who is vegan or has a milk allergy.
