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. Currently in the process of making these... already feeling a tiny bit nauseous after eating most of the filling... SO good :) Can't wait to try the final result!!
      Reply
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    3. Thank you so much all was perfect, but I'm feeling nervous the choc won't set. Been in the freezer an hour and is still....ganache-ey! Wouldn't normally matter but I've made 60 of them for a function. .....argh!! I've never put milk in choc before. It was awesome to work work but. .. please set lovely choc truffles lol! !
      Reply
    5. Wow, so easy! The coconut butter included, this took about 4 minutes to mix up with my Ninja mixer. Next time I will try lime instead of strawberries (maybe both!). Kind of unwieldy to put in balls - I'd probably put in a greased loaf pan, chill, cut into slices and drizzle chocolate on top. Yum!
      Reply
      1. So glad you liked them! I used a cookie scoop to form the balls and that helped a lot. I like the idea of the loaf pan too!
        Reply
    6. These look so yummy! I'll be adding them to my summer cooking list. I’m doing a round-up of healthy no-bake summer desserts and would love to include this one. Would it be alright if I used 1 image as part of collage for the round up?
      Reply
      1. No they are different. Coconut butter is made from the flesh. If you tried to use oil, these would be rock hard.
        Reply
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    15. If you want to make this but not pay the price of coconut butter in the store(with preservatives, etc) this link will tell you how to make your own coconut butter and it is so good. Hope it isn't against the rules to post this, just wanted to share...https://mywholefoodlife.com/2013/07/08/homemade-coconut-butter/#comment-435248 This is my post from that site...did link to the truffle recipe. Hope it is okay. I just made this with Bob’s Red Mill unsweetened coconut in my NutriBullet (regular not pro) with extractor blade and it is WONDERFUL. (Just want to keep sampling). I started in the large cup as 2 1/2 cups coconut filled it quite full. After a couple minutes when it started liquifying and volume reduced, I put in small container so it stayed around blades. It isn’t quite as smooth as other butters but is fine. I am going to use it for Strawberry Cream truffles..(link if you want …https://mywholefoodlife.com/2014/03/24/strawberry-creme-truffles/ ) I definitely will make this again. Thanks for the recipe. Love it when I can make from scratch and avoid preservatives, etc in store bought. Read more at https://mywholefoodlife.com/2013/07/08/homemade-coconut-butter/#PredqQPEsaKrBSYk.99
      Reply
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    19. Oh my these look like heaven! Strawberry cremes are my favorite chocolates! I just have a quick question, if I use sweetened shredded coconut (it's what I have on hand), should I eliminate the maple syrup?
      Reply
    20. Not a fan :-( I used a cup of fresh sliced strawberries, followed the directions exactly, but it just taste like pure coconut butter to me with a chocolate coating.
      Reply

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