Vegan Lemon Truffles

Ingredients

For the Filling

1 cup sweetened condensed milk

4 tbsp unsalted butter, softened

4 tbsp lemon juice (fresh)

1 tbsp lemon zest

1 cup white chocolate, melted

1/2 cup powdered milk (helps firm the mixture)

For Rolling

Powdered sugar or cornstarch

Instructions

1. Make the Lemon Mixture
2. In a bowl, mix together:

condensed milk

softened butter

lemon juice

lemon zest

2. Add the melted white chocolate and powdered milk.
3. Stir until smooth, thick, and glossy.
4. Chill

Cover the bowl and refrigerate for 1–2 hours, until firm enough to roll.

3. Shape the Truffles
4. Scoop small portions using a spoon.
5. Roll into smooth balls with your hands.
6. Coat each ball lightly in powdered sugar or cornstarch to achieve the frosted look from the picture.
7. Final Chill

Place the truffles on a tray and refrigerate 20–30 minutes to set completely.

Storage

Refrigerate in an airtight container for up to 1 week.

Freeze for up to 2 months.