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)”

    1. Just wondering if the maple syrup is just for sweetening or if it is needed to hold together. Was thinking of using truvia as substitute if it is just to sweeten (thm) thanks
      Reply
    2. This blog is everything!!! One of my girlfriends pinned this recipe, so I decided to try it two nights ago, and it went perfectly! I ended up using Tropical Traditions Coconut Cream Concentrate instead of homemade coconut butter with no problems. I love how organized, and thorough your recipes are, and when one calls for a slightly more obscure ingredient that you link to the recipe for that as well. There is SO much excellent information here, and so many recipes with less obvious replacement ingredients. It's easy to go vegan or vegetarian when you simply substitute with fake meat, fake eggs, and everything soy, but when those choices aren't an option it gets a little tougher. I'm so grateful for the information you're sharing here! Thanks!!
      Reply
    3. I made these tonight and am VERY impressed at how they turned out. Nom nom nom. I used frozen strawberries (without thawing first) and they turned out YUMMO! Next time I might try making them with fresh strawberries and see if they turn out any different... I'm thinking maybe a slightly different texture? Thanks for the recipe, it's a winner and so easy!
      Reply
    4. I would recommend making sure your coconut butter is room temp so it mixes with the berries better. I made raspberry ones too!
      Reply
    5. These were really good! My 5 yo daughter helped to make them but refused to eat- apparently she is not a fan of coconut butter. But my husband and I were all over them. Making them again today. Btw, after sitting in the freezer for a couple days the flavor's got even better. I think they will be great with raspberries as well.
      Reply
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    8. Making these this afternoon! How many does the recipe make? I see a dozen pictured, but I didn't want to assume. Thanks!
      Reply
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    11. I never tried truffles with strawberry creame but I am sure it would be delicious. I make them with hazelnut paste and chocolate coating but yours looks quite yummy :)
      Reply
    13. This are fabulous. I made your coconut butter first ( which makes about a cup) and then threw the strawberries and maple syrup tight into the food processor with it. I had to put it in the refrigerator for a few minutes to harden and that worked like a charm. I tried to thin my chocolate with whole dairy milk and it did NOT work. It separated and got a really weird consistency, so I had to start over and simply melted down my bittersweet chocolate with nothing added and it worked like a charm. I'll use that other stuff to make something don 't you worry! A wonderful Easter treat! My kids were so surprised to see something pink since I don't use food coloring and they were delighted to know it was fresh strawberries. Thank you!
      Reply
      1. You are so welcome! I am glad you enjoyed it. :) I wonder why the whole dairy milk didn't work? Almond milk worked fine.
        Reply
    15. Hi, I followed the recipe exactly, using the coconut butter. however I can't get the mixture to firm, its way too soft and runny, been in the freezer for about an hour. I used the MaraNatha brand coconut butter. When I was scooping it out, it was hard and more like coconut oil, should I have warmed it first? Do you think this is why the mixture is not firming? I want to try them again! Thanks!!
      Reply
      1. I used Artisina coconut butter and did let mine soften a bit before making this recipe. I keep my coconut butter in the pantry, so it didn't take much to get it soft. Sorry it's not working out for you. I am not sure what the problem is. :(
        Reply
    16. Oh my gosh, I just made these with your 3 ingredient chocolate and they are super delicious. I am sending them to school for Teacher Appreciation week. I am sure they are going to love them. I also just saw your comment about using cashew cream, which I have, I am going to make some with half cashew cream and half coconut butter and some strawberries. These are going to be amazing! Thank you for all your hard work. I love your blog.
      Reply
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    19. I just made these and they are delicious. In love that they are made with just a few simple ingredients. I just struggled to make them look as pretty as they do in your photos.
      Reply
    20. I'm super sensitive to sugar. I subbed xylitol and it turned out great! I'm sure stevia would work well also. Thanks for sharing!
      Reply

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