These fudgy bites are naturally sweetened with dates, filled with strawberry flavor and coated in silky dark chocolate. The perfect no-bake, and refined sugar free treat for when you're craving something sweet!
Ingredients
Strawberry & Cream Truffles
- 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)
Chocolate Coating*
- 1 3oz bar dark chocolate rough chopped
- 1 tbsp coconut oil
Instructions
- Start by making your truffles. In a food processor, blend freeze dried strawberries until fine/powder-like consistency is reached.
- Add in the pitted medjool dates until they form into a ball (~1 minute).
- Next, add in your remaining ingredients for the truffles - almond flour, cashew butter, vanilla extract, and coconut cream. Blend until combined and you reach a smooth consistency (1-2 minutes).
- Remove dough from food processor and roll into ~14 - 15 balls. Move to freezer to harden for 15 - 20 minutes.
- Make your chocolate coating. Combine your chopped chocolate and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until chocolate has melted.
- Dip each frozen truffle into the melted chocolate, making sure they are completely coated. Move back to freezer to let chocolate set/harden, an additional 5 - 10 minutes.
- Store in fridge or freezer for longer term storage. Best served cold.
Notes
*sub unsweetened shredded coconut flakes to keep whole30
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