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 Melissa! I recently stumbled upon your website and you instantly had me hooked. I am trying to change my diet by eating healthier, but I do have a bit of a sweet tooth. I made these truffles yesterday and they are amazing! Thank you, thank you! I have also made your white bean soup and sweet potato veggie burgers. Delicious! I can't wait to try more of your recipes!
      Reply
    3. Just made with cream cheese and consistency is to fluffy:( I set in fridge for an hour and it still is not going to be able to be a dough consistency:( what can I put to thicken it? Thanks!
      Reply
    4. I just wanted to let you know that we made these today and this recipe gets two thumbs up from my 2 and 4 year olds. The older two will have them later today after they are home. Thanks so much! I had know idea I could make truffles, lol. :D
      Reply
    5. just want to ask if i can't find coconut butter can i try use almond butter or cream cheese also is there reason use dark chocolate can i use milk chocolate ??? thank you
      Reply
      1. You can use cream cheese and milk chocolate if you like. Almond butter sounds like it might be good too, but the texture and taste will be totally different.
        Reply
    6. Pingback: Strawberry Creme Truffles | My Whole Food Life | Vegan Coyote
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    8. Made these today and they were AMAZING!! Sooo so good! I just bought coconut butter for the first time the other day and was wondering how I could use it in a recipe, so I was so excited when I came across this one. So healthy, delicious and easy to make. I will definitely make these again. Maybe next time with a different fruit? Perhaps with blueberries or raspberries. Thank you for all your awesome recipes!
      Reply
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    11. These look super incredible and I think I'll be making them today! Just wanted to say that for everyone who is looking for coconut butter substitutes... It is sooooo easy to make yourself! All you have to do is blend unsweetened coconut in a food processor until it's creamy. Seriously, that's it and you have homemade coconut butter :)
      Reply
      1. Agreed. I make my own all the time as well. Super easy and much cheaper too. https://mywholefoodlife.com/2013/07/08/homemade-coconut-butter/
        Reply
    13. Made these tonight. They are sooooo good. Thank you so much for a wonderful recipe I can't wait to make them for a party
      Reply
    17. I loved the look of these, but when I tried to make them, the chocolate wouldn't stick to the strawberry filling. I tried everything - putting the filling balls in the fridge, putting them in the freezer, rolling them in icing sugar (thought that would give the chocolate something to stick to). Even pouring chocolate over them on the tray - it fell right off. Dipped whole strawberries and grapes into the chocolate and it adhered fine...seemed like the coconut oil made them too greasy? Maybe somebody has a pointer for me on how to get these to work....
      Reply
      1. I am sorry that it didn't work out for you. I froze the strawberry balls and then used two forks to quickly roll them around in the chocolate. That worked for me. Maybe the chocolate was too warm?
        Reply
      2. Hi Mary Beth! Could it have been the temperature of the chocolate itself? I heated mine just to melting, and started rolling. I noticed by the end it wanted to slip off the balls, so even though I had turned the heat off, I removed it from the burner to finish. It seemed to work best when the chocolate stayed right around room temp.
        Reply
      4. Just wondering if you used coconut oil instead of coconut butter, or if that was a mistake in your comment. You wrote that you used oil, and that would make the recipe fail right there. As has been mentioned, coconut oil and coconut butter are completely different things. :)
        Reply
    18. I made these tonight and Omgosh!!! Amazzzzing! I don't think I got the right coconut but I didn't mind the grainy feel to it. Thanks so much for the recipe!
      Reply

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