Name: Strawberry & Cream Truffles
Prep time: 10 min
Total time: 40 min
Ingredients: ¾ cup freeze dried strawberries; ½ cup medjool dates (pitted (~6-8 dates)); ¾ cup almond flour (packed, as you would brown sugar); ¼ cup cashew butter; 1 tsp vanilla extract; 2 tbsp coconut cream* ((solid thick white part of full fat can of coconut milk)); 1 3oz bar dark chocolate (rough chopped ); 1 tbsp coconut oil

A healthier no-bake bite, these Strawberry Truffles require just 8 ingredients and 30 minutes to whip up. Naturally sweetened, these balls are made using a base of medjool dates and freeze dried strawberries. To help hold everything together you then add almond flour and cashew butter. Lastly, you add in vanilla extract and coconut cream to turn these from Strawberry Truffles to Strawberry + Cream Truffles!

These bites are gluten free, grain free, vegan, and paleo. If you don’t want to coat them in chocolate, you can use unsweetened shredded coconut flakes instead, making them Whole30 friendly. Either way, these bites are the perfect afternoon pick-me-up or after dinner treat for when you’re craving something sweet!

Close up shot of a Strawberry & Cream Truffle coated in chocolate and drizzled with extra melted chocolate and topped with chunky sea salt flakes. Additional truffles and chopped freeze-dried strawberries blurred out in foreground and background.

Another reason you should make these bites? No oven! Especially as it gets hotter in Dallas, I love anything that doesn’t increase the temperature in our house. If you’re the same way, these Strawberry Truffles fit the bill!

Looking for additional no oven required snacks? I love my super easy 4-ingredient Peanut Almond Energy Bites and these Vegan Carrot Cake Balls. Alternatively, if you’re looking for something a little sweeter, these Chunky Monkey Truffles are more on the dessert side as they’re also dipped in chocolate.

Top down shot of raw truffles coated in chocolate and on top of a wrinkled piece of parchment paper. Middle truffle has a bite taken out of it, showing a fudgy light brown center with pieces of strawberry.

How to make Strawberry Truffles

Blend freeze dried strawberries. Using a food processor, until a fine/powder-like consistency is reached.
Add pitted medjool dates. Blend for an additional 1-2 minutes, at which point the dates should form into a ball.
Add in your remaining ingredients. Including almond flour, cashew butter, vanilla extract, and coconut cream. Blend until combined and you reach a smooth consistency (1-2 minutes).
Roll into balls. Remove dough from food processor and roll into ~14 – 15 balls. Place on a parchment-lined baking tray and move to the freezer to harden (15 – 20 minutes).
Make your chocolate coating. combine your chopped chocolate bar and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until chocolate has melted.
Coat balls in chocolate. Dip each frozen truffle into the melted chocolate, making sure they are completely coated. Let excess chocolate drip off into bowl and place on a parchment-lined baking tray. Move back to freezer to let chocolate set/harden, an additional 5 – 10 minutes. Enjoy!

Side angle photo of Strawberries & Cream Truffles, with two coated in chocolate and 3 left plain. Small Weck jar filled with melted chocolate blurred out in the background.

Substitutions

Medjool Dates – Instead of medjool dates you could use deglet dates. Either way, you want to make sure they are soft and not dried out otherwise they won’t break down easily in the food processor. If your dates are dried out, you can soak in hot water for 5-10 minutes, drain, and then use.

Freeze Dried Strawberries – Unfortunately, there is not a great substitute for this, but I have found this regularly stocked now at both Trader Joe’s and at Whole Foods.

Almond Flour – Since this is a no-bake treat there aren’t any great alternatives. If you did want to try the best alternative would be oat flour, although the final taste would be different. Options that would not work include gluten free flour (needs to be baked) and coconut flour (too drying).

Coconut Cream – I like using coconut cream because it keeps these dairy free. You can buy coconut cream (I like this option from Trader Joe’s), otherwise you can also refrigerate a can of full fat or low fat coconut milk and scoop out the top solidified white cream layer.

Chocolate Bar – Feel free to use your favorite chocolate bar, or sub 3oz of your favorite chocolate chips. I think these would also be delicious if you wanted to dip them in white chocolate!

Top down shot of 8 no-bake truffles coated in chocolate and on top of a wrinkled piece of parchment paper. Half are drizzled with melted chocolate and half are toped with chopped freeze dried strawberries.

How to store No-Bake truffles

I store in an air-tight container in the fridge for up to a week, and in the freezer for longer term storage. Out of the fridge they have a fudge-like consistency that is amazing when combined with the chocolate coating!

Why I love these Strawberry & Cream Truffles

Just 8 simple ingredients
Easy-to-make, all you need is your food processor plus an extra bowl to melt your chocolate!
Vegan, Gluten Free, and Grain Free
Refined-Sugar Free – just make sure your chocolate bar is refined sugar free. Some refined-sugar free chocolate bar options I love include Hu Chocolate, Loving Earth Chocolate, and Eating Evolved Chocolate.
Whole30 Option – just coat these bites in unsweetened shredded coconut flakes for an easy Whole30 snack!

A close up shot of strawberry truffles with a bite taken out of it and coated in melted chocolate. Fudgy interior with pieces of freeze dried strawberry and other truffles blurred out in front and in back.

If you’re looking for other easy dessert options perfect for Summer, these Vegan Lemon Cake / Cookie Bites are bright and filled with Lemon flavor. Want more cookie options? I would suggest trying my Flourless Chocolate Peanut Butter Cookies (gluten free + grain free) or these Peanut Butter Oatmeal Chocolate Chip Cookies (gluten free).