Bright, creamy, and naturally sweet, these Lemon Raspberry Protein Truffles are the perfect no‑bake treat when you want something healthy, high‑protein, and bursting with fresh flavor.

Made with cashew butter, lemon cream bone broth protein, freeze‑dried raspberries, and zero refined sugar, this gluten‑free and dairy‑free truffle recipe delivers a soft, melt‑in‑your‑mouth texture with a zesty citrus pop.

Whether you need a quick meal‑prep snack, a spring‑inspired dessert, or a protein‑packed bite for busy days, these truffles come together in minutes and taste like a creamy lemon raspberry cheesecake bite — without any baking.

More a blueberry lemon fan? Check out my Blueberry Lemon Copycat Perfect Protein Bars!

These no‑bake lemon raspberry protein truffles are a healthy, gluten‑free, dairy‑free dessert made with simple whole‑food ingredients.

Cashew butter, almond flour, coconut oil, and bone broth protein create a soft, creamy truffle texture, while fresh lemon zest and freeze‑dried raspberries add bright flavor and natural sweetness.

This refined‑sugar‑free protein truffle recipe is perfect for meal prep, healthy snacking, and high‑protein desserts.

If you love easy no‑bake recipes, lemon raspberry treats, or allergy‑friendly protein snacks, these truffles will become a weekly staple.

Why You’ll Love These Lemon Raspberry Protein Truffles

• High‑protein & macro‑friendly — powered by bone broth protein and cashew butter.
• No‑bake & ready in minutes — perfect for busy days or quick meal prep.
• Gluten‑free, dairy‑free & refined‑sugar‑free — naturally allergy‑friendly.
• Bright lemon flavor with sweet‑tart raspberry crunch.
• Kid‑approved and great for lunchboxes or after‑school snacks.
• Freezer‑friendly — keep a stash for easy grab‑and‑go treats.

Key Ingredients

Cashew Butter
Lemon Cream Bone Broth Protein Powder – the flavor in unbelievable, and the ingredients are incredibly nourishing! Code colleenF10 saves you sitewide.
Almond Flour
Pure Maple Syrup, or Honey
Coconut Oil
Lemon zest
Freeze Dried or Dried Raspberries
Coconut Butter

How to Make Lemon Raspberry Protein Truffles

Mix your cashew butter, lemon protein, almond flour, maple syrup, coconut oil, and lemon zest together until smooth
Fold in dried raspberries, and refrigerate dough 30 minutes for best taste and texture
Once cool and firm, roll into balls
Melt coconut butter for about 15 seconds until runny
Drizzle over your truffles, then sprinkle more lemon zest overtop
Refrigerate a few more minutes or until coconut butter drizzle is firm
Enjoy!
Keep stored in an airtight container in the fridge

Flavor Variations

• Lemon Coconut — roll in shredded coconut and add 1 tbsp coconut cream.
• White Chocolate Raspberry — drizzle with melted dairy‑free white chocolate.
• Strawberry Lemonade — swap raspberries for freeze‑dried strawberries.
• Blueberry Muffin — add freeze‑dried blueberries + a pinch of cinnamon.
• Lemon Poppyseed — add 1 tsp poppy seeds for a bakery‑style twist.

FAQ

How do I store these protein truffles?

Keep them in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Can I use a different nut butter?

Yes — almond butter or sunflower seed butter both work well. Cashew butter gives the creamiest texture.

Can I swap the bone broth protein?

You can use any vanilla or lemon protein powder, but the texture may vary slightly. Add 1–2 tsp extra coconut oil if the mixture feels dry.

Can I make these sweeter?

Add an extra tablespoon of maple syrup or a few drops of liquid stevia.

Can I roll them in a coating?

Absolutely — shredded coconut, crushed freeze‑dried raspberries, or a dusting of almond flour all work beautifully.

Lemon Raspberry Protein Truffles (No‑Bake, Gluten‑Free, Dairy‑Free)

Print Pin Rate

Servings:

Calories: 118kcal

Ingredients

1/2 cup cashew butter
1/2 cup Lemon Cream Protein Powder SO good. Code colleenF10 saves you
2 tbsp Almond Flour
2 tbsp Coconut Oil melted
3 tbsp pure maple syrup or honey
Zest from 1 lemon
3 tbsp dried raspberries
2 tbsp coconut butter for topping

Instructions

Mix your cashew butter, lemon protein, almond flour, maple syrup, coconut oil, and lemon zest together until smooth
Fold in dried raspberries, and refrigerate dough 30 minutes for best taste and texture
Once cool and firm, roll into balls
Melt coconut butter for about 15 seconds until runny
Drizzle over your truffles, then sprinkle more lemon zest overtop
Refrigerate a few more minutes or until coconut butter drizzle is firm
Enjoy!
Keep stored in an airtight container in the fridge