5-Ingredient strawberry-coconut truffles are yummy vegan bites

Although I am not a vegan, I love experimenting and trying out new foods. I came across this vegan, no-bake strawberry truffle recipe and knew I had to give it a shot.

These sweet treats use fresh strawberries that are pureed with the coconut butter and frozen into a truffle. You can definitely eat them plain, but I had to give mine a nice, hefty drizzle of dark chocolate to finish them off. These are great for kids too and have none of those nasty artificial ingredients most truffles contain.

If you have never had coconut butter, it’s super rich and creamy, slightly sweet and has the perfect hint of coconut flavor. Now, the important thing is to not get it confused with coconut oil. You can most likely find coconut butter in any health food store, usually in the peanut butter or nut butter aisle.

5-Ingredient strawberry-coconut truffles with dark chocolate recipe

Inspired by My Whole Food Life

Creamy coconut butter, strawberries and maple syrup create a light base for these truffles that are finished off with melted dark chocolate. Tip: If keeping these truffles frozen until serving time, simply allow them to sit at room temperature for several minutes to soften.

Yields 12-15

Prep time: 25 minutes | Inactive time: 1 hour | Total time: 1 hour 25 minutes

Ingredients:

For the filling

• 1 cup organic coconut butter (not coconut oil)
• 1 cup fresh, organic, sliced strawberries
• 2-3 tablespoons pure maple syrup (depending on desired sweetness)

For the chocolate drizzle

• 1 cup dark chocolate, finely chopped
• 3-4 tablespoons plain unsweetened cashew milk (or other dairy-free milk)

Directions:

1. Line a small baking sheet with waxed paper, and set it aside.
2. To the bowl of a food processor, add the coconut butter, strawberries and maple syrup.
3. Blend on high until the filling is super smooth and creamy and a light pink color.
4. Using a small cookie scoop, scoop out the filling, and drop it onto the waxed paper-lined baking sheet. Repeat until all the strawberry filling has been used.
5. Place the baking sheet in the freezer for about 1 hour to allow the truffles to harden.
6. Before the truffles are done in the freezer, melt the chopped chocolate and cashew milk in a microwave-safe bowl, stirring frequently until melted completely.
7. Remove the truffles from the freezer, and drizzle the melted chocolate over each one. (If you notice the truffles starting to melt or become sticky while drizzling the chocolate, return them to the freezer for 10 minutes to harden again.)
8. Enjoy immediately, or store in the freezer until ready to enjoy.

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