Chocolate Covered Strawberry Truffles
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Chocolate Covered Strawberry Truffles

These chocolate covered strawberry truffles are gluten-free, dairy-free, vegan and refined sugar-free. 
Prep Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 246kcal
Author: Megan

Ingredients

  • 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

Instructions

  • 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.

Notes

*For my chocolate, I used dark chocolate that is 85% cacao, which is low enough in sugar for me to have in low quantities. You can adapt the type of chocolate you use to your preferences. Just add more or less stevia (or none at all!) depending on how dark your chocolate is.
**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.