Are you looking for the perfect healthy two-bite sweet treat? These divinely tasty strawberry truffles might be just what you need! Creamy on the inside and chocolate-covered on the outside, they are irresistible both to the tongue, and the eyes!
The best thing about them, of course, is that they are vegan, which means you can indulge guilt-free, not only because they are free from artery- clogging, fattening animal ingredients, but also because they are cruelty-free!
If you’ve ever felt intimidated by candy recipes (like I was), then this is the one that will make you break free from the fear! These strawberry truffles are super easy to put together, despite the fact they look too fancy to be true! I recommend you keep them in the freezer, not only to preserve them fresh, but also to keep yourself and your family from eating them all at once!
3/4 cup strawberry puree (made by blending thawed frozen strawberries or 2-3 cups fresh strawberries)
1 cup coconut butter softened
1/4 cup coconut oil, melted
2 tablespoons maple syrup
2 tablespoons light canned coconut milk
For the Chocolate coating:
1/2 cup coconut oil, melted)
1/4 cup cocoa powder ((preferably raw and organic))
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
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.
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.
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