These Strawberry White Chocolate Truffles are dangerously delicious. One bite and you’ll be reaching for another, swept up in the delicious flavor combination of strawberry + white chocolate.
Redefine healthy and delicious with these 10 ingredient, gluten free + vegan, easy to make truffles. The texture is smooth and fudgy with a crisp white chocolate coating, making them absolutely irresistible! And while I’m a hardcore chocolate lover, switching things up with the white chocolate coating was just what my sweet tooth needed.
However, if white chocolate isn’t for you, I recommend these Strawberry & Cream Truffles made with traditional cocoa chocolate. They remind me of an elevated chocolate covered strawberry but in a fudgy truffle form!
Ingredients in Strawberry White Chocolate Bites
Medjool Dates – As a natural sweetener and with chewy texture, pitted medjool dates add sweetness and structure to these truffles.
Oat Flour – A great option for gluten free flour and best yet, you can make it at home! Saving money and making things easy. I’ll share the ‘how to’ steps down below.
Unsweetened Coconut – Shredded unsweetened coconut adds texture and a slight coconut flavor to these white chocolate truffles. You can use sweetened coconut if you’d like, just depends on your sweetness preference.
Cashew Butter – I love using cashew butter in recipes like this because it has such a neutral flavor yet keeps these truffles extra soft and fudgy.
Maple Syrup – A refined sugar free sweetener that adds moisture and sweetness. Be sure to use 100% pure maple syrup!
Freeze Dried Strawberries – To add strawberry flavor without the added moisture of fresh strawberries, freeze dried strawberries are the perfect solution. They’re the perfect flavor addition to the truffles and make for a fun garnish.
White Chocolate – As the next best thing to regular chocolate, white chocolate is such a great compliment to strawberry flavor. You can use white chocolate chips or a chopped up white chocolate bar, both options will melt down well enough.
Coconut Oil – You’ll just need a little bit of coconut oil to help soften and melt the white chocolate. The melted coconut oil will then make the white chocolate coating harden while the truffles chill.
How to Make Strawberry White Chocolate Truffles
1. In a food processor, add in the pitted medjool dates until they form into a ball (~1 minute).
2. Add in oat flour, shredded coconut, cashew butter, maple syrup, vanilla extract, and salt. Blend until combined and you reach a smooth consistency (1-2 minutes), stopping to scrape down the sides as needed.
3. Pulse in the ¾ cup freeze dried strawberries.
4. Remove dough from the food processor and roll into ~15 – 16 balls, using a 1 tbsp cookie scoop. Move to the freezer to harden for 15 – 20 minutes.
5. While the bites are in the freezer, make your chocolate coating. Add white chocolate chips and coconut oil to a microwave-safe bowl, and microwave in 30 second intervals until chocolate has melted.
6. Line a baking tray with parchment paper. Dip each frozen truffle into the melted chocolate, making sure they are completely coated, and move to the parchment-lined baking tray. Immediately top with extra freeze dried strawberries.
7. Move back to the freezer to let chocolate set/harden, an additional 5 – 10 minutes.
8. Store in the fridge or freezer for longer term storage. Best served at room temperature.
How to Make Oat Flour
I love when I can make ingredients at home to save money and oat flour is a great place to start! You can use whatever oats you have, whether that’s rolled oats or quick oats, either will work. Just make sure to use certified gluten free oats if you have a severe gluten allergy or such.
When blending the oat flour, you can either measure out the amount of oats needed in the recipe or you can blend a bunch and save the excess for later. I usually make a big batch and save it for whenever needed.
You’ll want to blend the oats until a fine flour forms, the more fine it is, the better of texture it will create. I always suggest blending the oats a bit longer than you think because there’s always more bits to grind up. Stirring the oat flour a few times throughout can help as well!
Vegan Truffles
These strawberry truffles are the best of both worlds when it comes to healthy and delicious. Made entirely gluten free and with the easy option to be fully vegan, they’re the perfect sweet treat for everyone. To ensure these bites are 100% dairy free/vegan, just be sure to use a white chocolate made without milk. I suggest the brand Enjoy Life or Pascha for this!
It’s the Season For … Strawberry Recipes!
For more healthy and delicious strawberry recipes, check out these two blog favorites. One is more of a breakfast/snack option and the other is for whenever the sweet tooth cravings strike!
Strawberry Blueberry Smoothie – Extra creamy and oh so fresh, this Strawberry Blueberry Smoothie is bursting with sweet and fruity flavor. The combination of berries plus banana pairs perfectly with the tang of greek yogurt for a thick blend that’s just sweet enough.
Chocolate Cupcakes with Strawberry Frosting – Luscious Strawberry Cream Cheese Frosting tops moist and decadent Gluten Free Chocolate Cupcakes for the ultimate flavor combo. If you’re a fan of chocolate covered strawberries you’ll be head over heels in love with these cupcakes.
If you try this recipe (or any of the above), please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Strawberry White Chocolate Truffles 🙂
Ingredients
- ½ cup packed pitted medjool dates ~6 – 7 dates
- 1 cup oat flour
- ½ cup shredded unsweetened coconut
- ½ cup cashew butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup freeze dried strawberries chopped fine (~½ , 1.2oz bag)
White Chocolate Coating
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- Topping: cinnamon graham crackers and extra freeze dried strawberries
Instructions
- In a food processor, add in the pitted medjool dates until they form into a ball (~1 minute).
- Add in oat flour, shredded coconut, cashew butter, maple syrup, vanilla extract, and salt. Blend until combined and you reach a smooth consistency (1-2 minutes), stopping to scrape down the sides as needed.
- Pulse in the ¾ cup freeze dried strawberries.
- Remove dough from the food processor and roll into ~15 – 16 balls, using a 1 tbsp cookie scoop. Move to the freezer to harden for 15 – 20 minutes.
- While the bites are in the freezer, make your chocolate coating. Add white chocolate chips and coconut oil to a microwave-safe bowl, and microwave in 30 second intervals until chocolate has melted.
- Line a baking tray with parchment paper. Dip each frozen truffle into the melted chocolate, making sure they are completely coated, and move to the parchment-lined baking tray. Immediately top with extra freeze dried strawberries.
- Move back to the freezer to let chocolate set/harden, an additional 5 – 10 minutes.
- Store in the fridge or freezer for longer term storage. Best served at room temperature.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe
It was amazing
So happy you loved these!! – Casey