These chocolate strawberry truffles are the perfect two-bite treat. They are flavored with fresh strawberries, sweetened by pure maple syrup, rich from the coconut oil and chocolate, and the perfect creamy texture thanks to the coconut butter. Whole food, completely delicious.
Every time I bite into one of these miniature treats, the pastel pink color makes me smile. They look like spring, and taste even better.
Truffles might seem intimidating, I am often scared off by the complexity of candy recipes, but these guys are so gosh darn easy. You simply throw the ingredients in a food processor and let it do all the work for you. Once thoroughly combined, and perfectly pastel pink, the truffles just need to be rolled and slipped in the freezer to set up. Next, they are dipped in chocolate, head back into the freezer one last time, and then are ready to serve.
Chocolate Covered Strawberry Truffles
- Prep Time: 5 minutes
- Cook Time: 75 minutes
- Total Time: 80 minutes
- Yield: 30 1x
- Category: Sweet Things
- Method: No bake
- Cuisine: French
- Diet: Vegan
Description
These Chocolate Covered Strawberry Truffles are the perfect two-bite treat! Creamy strawberry centers are wrapped in velvety chocolate. I store these in the freezer to keep them fresh. It also keeps me from eating them all at once!
Ingredients
- For the strawberry center:
- ¾ cup strawberry puree*
- 1 cup coconut better, softened*
- ¼ cup coconut oil, melted*
- 2 tablespoons maple syrup
- 2 tablespoons light canned coconut milk
- For the Chocolate coating:
- ½ cup coconut oil, melted
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- For the strawberry center:
- Combine all of the ingredients in a food processor and process until smooth. Transfer to a bowl and place in the refrigerator to firm up, about 30 minutes.
- Once the mixture is firm enough to handle, measure out 1 tablespoon of the mixture and roll into a truffle. Place on a cookie sheet lined with nonstick foil or parchment paper. Repeat using all of the filling. If the filling mixture begins to stick to your hands, try rinsing your hands with super cold water (I had great results with this) or return it to the fridge to firm up. Place in the freezer to really firm up, about 30 minutes.
- For the chocolate coating:
- Combine all of the chocolate coating ingredients in a small bowl and whisk until well combined.
- Assembly:
- Using two forks, place the truffles into the chocolate coating. Roll the truffles around to coat evenly and remove. Place onto a cookie sheet lined with wax paper or aluminum foil to harden. Repeat with the remaining truffles. Once the coating has hardened, serve.
Notes
The chocolate coating is thinner than traditional truffles. If you desire a thicker coating, double the chocolate coating ingredients and dip the chocolates a second time after the first coat has dried. Additionally, you could use regular semi-sweet chocolate chips in place of the chocolate coating.
To make the strawberry puree I pureed thawed frozen strawberries in the blender until the strawberries were a smooth consistency. It took about 2-3 cups of fresh berries to make ¾ cup puree. This will vary based on the size of the strawberries used. If you find good quality fresh strawberries, they could work as well.
To soften the coconut butter, place the sealed jar in a medium sized bowl. Fill the bowl with very hot water. Allow to sit in the water bath until softened, about 15-20 minutes.
To melt the coconut oil, place the sealed jar in a medium bowl. Fill the bowl with very hot water. Allow to sit in the water bath until melted, about 15-20 minutes.
Keywords: dairy-free, egg-free, glute-free, grain-free, no nightshades, nut-free, paleo, refined sugar-free, soy-free, vegan, vegetarian
Oh these are going to be so yummy in my tummy. So thank you! From my belly and I ;)
You are so welcome Meg! I am glad you like them :)
Tried making these for a work potluck. First batch replaced the strawberry with mango. I also tried to make my own coconut butter, following another recipe online. They came out the correct consistency and worked nicely.
The strawberry batch isn't setting right using store bought coconut butter. Trying to make it work somehow.
Next batch will be blueberry. Not sure how that'll work as the blueberries are much juicier than the other fruits I'm using. More liquid in the pot.
After all 3 are done, then I'm going to chocolate them all at once. I hope that goes a little better.
Hello! I am sorry to hear about the strawberry ones not setting. You might have had extra juicy strawberries and the moisture could be the culprit. You could gently melt the strawberry truffles back down (I would place them in a bowl and place that bowl in another bowl of warm water, making sure to not get the truffles wet) and then stir in some more coconut butter to firm them up. Best of luck!
I made these Truffles at Christmas with wild Montana Huckleberries. Everyone loved them! Made for Valentines Day and they were even better!. Love the chocolate coating even though its thin its really easy to coat the truffles. Thanks for coming up with a yummy easy to make truffle.
★★★★★
Thank you SO MUCH for your review :)