Strawberry Creme Truffles (Vegan and Paleo)

Melissa King Featured, Healthy Truffles, Recipes

These Strawberry Creme Truffles need to go on your must make list!  Who is excited that Spring is finally here?  I just love all berries and I am happy that I am starting to see them in the grocery store now.  I picked up a carton of organic strawberries the other day and I came up with these delicious strawberry creme truffles.

They are amazing and the filling just melts in your mouth!  You may also like my Pistachio Truffles or my Copycat Reese’s Peanut Butter Eggs.  These dreamy, creamy truffles would also make a great Easter treat!

 

Strawberry Creme Chocolates - My Whole Food Life

 

Truffles are very easy to make.  These healthy truffles fit just about every diet.  They are vegan, gluten free, grain free and paleo friendly.

These also freeze well, so you can keep yourself stocked up when a sweet craving hits.  Or when you want the taste of berries in the middle of winter.

Some other truffle recipes you may like:

We filmed a short video for this recipe.  You can view it below.  For more videos, you can subscribe to my You Tube Channel.

Strawberry Creme Truffles

Strawberry Creme Truffles

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Serves 12 truffles     adjust servings

A very easy sweet treat!

Ingredients

    For the filling

    For the chocolate

    Instructions

    1. In a food processor , mix the filling ingredients together very well.
    2. Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet . If the filling seems to soft, stick it in the fridge for 15 minutes.
    3. Stick the baking sheet, with all the formed balls in the freezer to firm up.
    4. While the balls are firming up, melt the chocolate.
    5. Using a double boiler method, melt the chocolate chips and the milk.
    6. Stir constantly until all the chips are melted and the mixture is smooth.
    7. Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
    8. Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.

    by

    Recipe Notes

    These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!

    Strawberry Creme Truffles

     

     

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    380 thoughts to “Strawberry Creme Truffles (Vegan and Paleo)”

    2. Hi! One questión, I'm allergic to coconut... is there some other butter (I'm not alergic to other nuts) that can substitute it???
      Reply
          1. I bet you could use a cashew cream in here. Can you eat cashews? Make this recipe WITHOUT the lemon juice and apple cider vinegar and you will have a cashew cream that could work. https://mywholefoodlife.com/2014/03/18/dairy-free-sour-cream/
            Reply
            2. I don't use those ingredients in this recipe. I use those ingredients in my dairy free sour cream that I was referencing.
    3. Can't wait to try this one. Live near the "Strawberry Capital of the World" in Plant City FL. Will go picking soon. Wife needs a healthy alternative for her sweet tooth. Mine too.
      Reply
      1. It's made from coconut flesh. I think there is a product called coconut cream that is similar. Nutiva makes a brand called coconut manna. Or you can easily make it yourself with a food processor and shredded coconut. Here is a recipe link for it. Much cheaper to make it yourself, but comes out slightly grainy. https://mywholefoodlife.com/2013/07/08/homemade-coconut-butter/
        Reply
      1. You can taste the coconut a little, but I mostly taste the chocolate and strawberry flavor. Coconut butter is different than coconut oil. If you don't like the taste of coconut, I think cream cheese might work too.
        Reply
            1. Im leaving in France...i dont find here coconut butter, and my daugter cant eat cashew...i cant eat milk... if you have any idea of how to replace it, i will be happy to know. it look so tasty!!! :-)
            2. I'm not sure. Can you get a dairy free yogurt? Maybe that will work, but the texture will be different.
            3. To the Woman from France - MAYA There is a product made called Tofutti - it is a cream cheese consistency. It is gluten free, lactose free, dairy free, vegan, milk free, nut free, kosher. Hope this helps.
    8. I love your recipes and appreciate them more now that I'm trying to change my eating habits to whole foods. I made the coconut butter this weekend and it was soft and relatively smooth, but it didn't take long for it too become very hard. What did I do wrong?
      Reply
      1. You did nothing wrong. This time of year, it can harden after being stored. All you need to do to soften it is, stick the jar in a bowl of warm water for a few minutes. If you use a microwave, you can heat it up at 50% heat and it will probably loosen right up.
        Reply
      1. I'm sorry if it's an inconvenience not providing them, but I am not a dietician and they would never be exact. I would hate to be wrong when it comes to someone with diabetes. You can get an estimate by going to www.caloriecount.com
        Reply
    10. These look amazing! Can't wait to make them. Sorry if this is a silly question, but I don't have a double boiler -- can I just melt the chocolate in a pot on the stove, stirring constantly?
      Reply
      1. Andrea, you can put a pot inside another pot with hot water. The chocolate will melt slower. Over the stove directly has a greater chance of burning.
        Reply
      2. It is just a cooking method. Just boil a pot of water and stick a glass bowl on top if the pot. Then melt the chocolate and milk in the glass bowl. It's just a way of gently cooking the chocolate so it doesn't burn. :)
        Reply
        1. Thanks! Does the glass bowl actually go into the boiling water, or should it rest on top of the pot? Sorry -- I've never done this before. I can't wait to try these!
          Reply
          1. Don't be sorry. We all were new to this once. :) Yes the glass bowl rests on top of the pot of boiling water. Make sure it's large enough to do that. I hope you enjoy the recipe!
            Reply
            1. Thanks so much. I made these this weekend and we all love them! So easy and delicious. It's hard not to eat the whole batch!
    12. These look fantastic. If I didn't want to use all coconut butter, could I use equal parts coconut oil and dried coconut (blended in a vitamix). I found this stumbling.
      Reply
      1. Thanks Nicky! I am not sure if that would work. You can try. I also think cream cheese may be a good sub for the coconut. It will give it a cheesecake like flavor.
        Reply
        1. So equal parts coconut oil and cream cheese, or do you mean sub cream cheese for the coconut butter entirely, which I'd like to try, too:)
          Reply
          1. I think subbing cream cheese for the coconut butter would work. It might taste like a cheesecake bite! I would add an extra tablespoon of sweetener to offset the tang of the cream cheese. Please let me know how that works!
            Reply
    13. Is coconut butter the same as coconut concentrate? Do you think you could do a blog about each coconut item and explain the differences? I know it would help me out a lot and i sure would be appreciative. Btw, I love trying all you recipes. :0)
      Reply
      1. I will keep that in mind. I haven't used coconut concentrate, but I think coconut butter and coconut cream are the same thing? You can easily make your own coconut butter. https://mywholefoodlife.com/2013/07/08/homemade-coconut-butter/
        Reply
        1. I was wondering the same thing. Looks like I'm going to make these while my slower cooker coconut granola bars are cooking. :)
          Reply
            1. I used Enjoy Life choc chips today and they worked great. In fact, if there was a problem, it was that it was too delicious and the kids and I had to have bites of the melted chocolate. ;)
    17. Just made the coconut cream, added the strawberries and divided onto baking sheets. Already, these taste amazing. This may sound silly, but I love how "fresh" they taste. My kids and I are enjoying several spoonfuls of the strawberry cream while we wait for the chocolate dip! Thanks for the recipe. Found you on Pinterest and will be back :)
      Reply
    19. I tried these today and could never achieve a scoopable consistency like in your photo. Added oats and flour to thicken it and it still just would not hold. I used earth balance coconut spread (which says on package great for cooking, baking or as butter). Was this the wrong product? Waahh I wanted to cry when it just wouldnt work for me! They look amazing and easy in your photos.
      Reply
      1. I haven't used that product, so I am not familiar with it. Mine scooped out really well. You can always try sticking the mixture in the fridge for 15 minutes to see if ti firmed up a little more? I am sorry they didn't work out for you.
        Reply
      2. coconut butter is a very different product indeed from the Earth Balance coconut spread. The spread is more like a butter, but the coconut butter (made by artisana, Nutiva, Madhava and more) is like a peanut-butter texture and is solid at temperatures below about 75º. Sorry the recipe didnt work out... maybe you can use it on toast as a strawberry butter..?
        Reply

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