You know, growing up, I was never a huge fan of chocolate. I always preferred fruity desserts to chocolate desserts. Give me vanilla ice cream over chocolate any day. Chocolate cake? Nah, how about lemon with raspberries instead! However, as I grow older I have to say that chocolate is definitely growing on me. Not only is it growing on me, but I find that I crave it a lot more than I used to. I think I might even
like love it.
That being said, it should come as no surprise to you that desserts that are both fruity and chocolately are winners in my book! When I started craving something sweet the other day, I knew exactly what two flavors I wanted to combine… strawberries and chocolate. Who doesn’t love chocolate covered strawberries? I know I do! But then it came to me.. chocolate covered strawberry truffles! I was set that this was going to happen, even if it took me months to create. Well it didn’t take months, but it did take many trial runs and taste testing, which was so tough to have to continuously eat strawberry truffles until I got it right (just kidding, I ate every batch and I’m not mad about it one bit!). But now, dear readers, I’m proud to say I have finally perfected my recipe!
I’m going to go on tangent for a second. Am I the only one who was (cough, “is”) a member of their rewards club and without fail every month would make sure I went to the Godiva store at the local mall to get my free truffle? No? Okay good, thats what I thought. Now I know some of you are like “What? Free truffle? Give me some of that!” Seriously, it was the greatest thing since sliced bread. I would walk out of that store with my free truffle and like five others. Because, you know, I couldn’t decide between the flavors!
Well, unfortunately (let’s be real, it’s Godiva) and mostly fortunately, my truffles are not like the truffles at Godiva. Those contain lots of sugar and dairy which are big no-no’s with my tum tum. My truffles, however, are gluten-free, dairy-free, vegan and sugar-free! They are best from the freezer, which means they almost taste a little like ice cream! The strawberry filling is lightly sweetened by the fresh strawberries and has a luscious, creamy texture from the coconut butter. The chocolate shell is dark and a little fruity, which pairs perfectly with the strawberry filling. These chocolate covered strawberry truffles taste sinful, but in reality they’re not! It’s like I always say, “Sinful on the lips, forgiving on the.. stomach?” Okay, okay. I’ll work on that saying!
More Gluten-Free Chocolate Recipes
- Chocolate Avocado Pudding
- Chocolate Covered Peanut Butter Stuffed Dates
- Salted Caramel and Chocolate Pretzel Bark
- Chocolate Chia Jam Peanut Butter Cups
- Chocolate Chip Banana Bread
- Classic Brownies
- Chocolate Cake Balls
- Chocolate Peppermint Bark
- Tuxedo Cake with Mocha Filling and Whipped Cream Topping
Chocolate Covered Strawberry Truffles
- 8 oz. strawberries stems removed
- 1/2 cup coconut butter
- 1/2 cup coconut oil
- 8 oz. dark chocolate dairy-free, sugar-free*
- 1 tbsp. coconut oil
- stevia to taste
- In a food processor, combine strawberries, coconut butter and coconut oil. Process until the mixture is smooth and thoroughly combined.
- Scoop into a bowl and refrigerate or freeze until firm, about 20-30 minutes.
- Remove from refrigerator/freezer and scoop out 1-2 tablespoons worth of the strawberry mixture. Roll in your hands to form into balls. Repeat with remaining mixture.**
- Place balls on a baking sheet lined with parchment paper. Return to the freezer or refrigerator to firm up.
- In a microwave save bowl, melt chocolate and coconut oil, stirring every 30 seconds to make sure the chocolate does not burn. Add stevia to taste. Cool chocolate as much as possible without it hardening. You don't want to put hot chocolate on cold strawberry mixture.
- Dip the strawberry balls in the chocolate sauce to completely cover. Tap off any excess chocolate and place truffle back on the parchment paper. Allow to firm up in the freezer.
- Defrost truffles for 10-15 minutes from the freezer before serving.
- Best stored in the freezer or refrigerator.
**The strawberry mixture will probably start to melt in your hands. This is a slightly messy process but just keep trucking along and you'll be fine.