No Bake Sugar-Free Lemon Coconut Truffles

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Prep Time 10

Total Time 10

Servings

Calories 139kcal

Author Brenda Bennett | Sugar-Free Mom

In a stand mixer blend the cream cheese and coconut oil until smooth.
Blend in the coconut cream, salt, lemon juice and lemon stevia.
Taste and adjust lemon juice and stevia to your liking.
Stir in shredded coconut and refrigerate mixture for 30 minutes.
In a small bowl mix the outer coating ingredients together.
Using a ½ tablespoon, spoon out refrigerated mixture and form into 18 balls rolling each in the coating mixture then placing on a parchment lined baking sheet.
Best if kept refrigerated until ready to serve.

3 Truffles= 2 grams carbs

Brenda's Notes:

Coconut "cream" can be found after opening a can of coconut milk and leaving it uncovered in the refrigerator overnight. The watery liquid will sink to the bottom and then you can spoon out the thickened "cream" of the milk. Some cans will not even need this step done. I like the brand Native Forest, I found at Whole Foods and the "cream" was ¾ of the entire can. Other brands I've purchased have only produced about ½ or less and the rest of the liquid I save for a smoothie.
If you don't have canned coconut milk to make the cream, you could try coconut butter but the consistency and taste will differ. The coconut butter will make these a bit drier in texture and more dense. The coconut cream keeps these nice and light.
If you prefer another sweetener that's fine too, just add as you like and taste and adjust to your preference.
Liquid stevia is optional but for me it provides a nice smoothness and blends better in no bake recipes as opposed to powdered extract. If that's all you have it will still taste fine.