One bite of these smooth and fudgy Strawberry White Chocolate Truffles will have you coming back for more! The soft and sweet strawberry truffle is coated with a crisp layer of white chocolate for the ultimate healthy sweet treat.
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.
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