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 a thought for those that found these bland - the flavor in the strawberries you use may have a lot to do with overall flavor - its a good reminder to try to find really juicy/ripe strawberries for a recipe like this. A lot of the strawberries in the stores these days are bland themselves. I might add some extra pureed strawberries v. extract and maybe add a bit of vanilla extract or lemon zest to up the ante on the flavor. Citrus zest/lemon or lime juice REALLY brings out the flavor of berries. Plan to make these for Easter - hoping they come out great!
      Reply
      1. That is a great point that I didn't even think of. I used fresh organic strawberries for this and they were delicious.
        Reply
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    5. These look great; however I dont have any coconut butter. are there any alternatives that come to mind? thanks so much!
      Reply
      1. Thank you! You can try using cream cheese, but you will probably have to add more sugar to balance out the tang of the cheese. If you have shredded coconut, you can make your own coconut butter https://mywholefoodlife.com/2013/07/08/homemade-coconut-butter/
        Reply
    7. Pingback: this looks easy enough! - Zuzi Cooks
    8. Hi, They look absolutely delicious. I'm new to making truffles. I don't have problems using dairy. Can I use regular butter for this? Basically what else can I substitute coconut butter with? Thanks
      Reply
      1. Thank you! Unfortunately butter will not work in this. You might be able to use cream cheese, but you will need to freeze them. You might also need to add more sweetener to balance out the tang of the cream cheese
        Reply
    9. Hi! I made these tonight and they were a HUGE hit. I was hesitant about the maple syrup overpowering the coconut and strawberry - but it is such a wonderful, fresh, delicious combination! After combining the strawberry, coconut and syrup, I froze for about 10 minutes. This allows you to form the balls a little neater. When I took the strawberry mixture out of the freezer, I moistened my hands with water so they would nice stick to my hands and rolled into balls. Then finally, back into the freezer for another 1/2 hour. These were amazing and I think I will try with blueberries and lemon next :) THANK YOU! Mariel
      Reply
    10. Pingback: 20 Gluten Free Strawberry Desserts | know gluten
      1. Try again. We were switching over our recipe plug in. It should be visible now. I can see it from my computer. :)
        Reply
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    14. Are you familiar with Coconut Cream from Trader Joe's? I am fairly obsessed with it...and was wondering if it could work in place of the coconut butter?
      Reply
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    17. These are SO great. I have found that the strawberries can be subbed for any sweet fruit you like. I've done bananas and plan on trying some blueberries next. I didn't add the chocolate (because I didn't have any--wish I did) but they came out delicious anyway. Coconut butter is so rich and yummy! Thanks for a great and simple recipe.
      Reply
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