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.
- For the strawberry center:
- 3/4 cup strawberry puree*
- 1 cup coconut better , 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
- Pinch salt
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.
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 3/4 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.