These Chocolate Covered Strawberry Truffles are an easy, low sugar chocolate recipe, perfect for Valentine’s Day. In addition, they are dairy free, gluten free, refined sugar free and made with just 5 ingredients.
I’ve never been a huge Valentine’s Day person, but I sure do love the excuse to make chocolates. Especially fun, festive pink chocolates like these Chocolate Covered Strawberry Truffles.
These truffles are:
- gluten free
- dairy free
- 5 ingredients
- low in sugar
These are just what you need if you’re looking for an easy, fun Valentine’s Day treat. They may look fancy, but trust me when I say they don’t take much work to put together.
Ingredients in Chocolate Covered Strawberry Truffles
This Paleo truffle recipe requires just 5 ingredients.
Freeze Dried Strawberries
This recipe requires freeze dried strawberries. Dried, fresh and/or frozen have not been tested. Most grocery stores carry bags of freeze dried strawberries and Amazon sells them as well.
Shredded coconut is another ingredient in these truffles. However, substituting with flaked coconut will work too. Just be sure to measure the ingredients by weight if making the swap.
Blanched Slivered Almonds
Blanched almonds are recommended to retain the pink color for the filling. However, any nut or seed will work. A great replacement would be sunflower seeds.
I used honey to lightly sweeten these truffles. But, swapping the honey for maple syrup or even a couple dates will work as well.
These truffles are coated in dark chocolate. THIS is my favorite Paleo baking chocolate, but you may use whatever brand you like.
How to Make Chocolate Covered Strawberry Truffles
To make these truffles, first combine all filling ingredients in a food processor. THIS is the food processor I own and love! I’ve had it for over 5 years and it’s still in perfect condition (and I use it all the time).
Next, blend the mixture, stopping to scrape the sides every so often. After a minute or two, the mixture will be a fine powder (see below). Just keep blending!
Blend until the mixture starts to clump and can be formed into a ball. Note: it’s not so much “rolling” into a ball, but pressing the mixture together and then shaping into a sphere.
If you’re having trouble molding the filling, then blend some more. Or, another option is to add more sweetener. For instance, additional honey, maple syrup or 1-2 pitted dates.
Form the mixture into balls that are about 1/2 tablespoon in size. Set the balls on a small baking sheet or large plate and freeze for at least 10 minutes to set.
Next, melt the dark chocolate. To do this, place the chocolate in a small sauce pan and melt over low heat on the stove top, stirring frequently. Once fully melted, remove from heat.
Retrieve the balls from the freezer and dip, one at a time, into the melted chocolate. Place on a parchment-lined baking sheet or plate to set.
Lastly, drizzle the truffles with any remaining dark chocolate and add a pinch of crushed, freeze dried strawberries. This last step is optional, but brings the truffles to a whole new level.
Best Way to Store Homemade Truffles
These truffles are best kept in the fridge. They will last well up to two weeks. For longer storage, keep in the freezer up to one month.
More Paleo Truffle Recipes
For more simple, easy and great-tasting truffle recipes, check out these popular ones from my blog:
Healthy, 5 ingredient strawberry truffles covered in dark chocolate. Paleo, dairy free, easy to make and perfect for Valentine’s Day.
- 1 cup freeze dried strawberries (22g)
- 1 cup shredded coconut (90g)
- 1/2 cup blanched slivered almonds (65g)*
- 1 tsp honey (maple syrup for Vegan)
- 3.5 oz dark chocolate
- For the filling: Place all filling ingredients in food processor. Blend, stopping to scrape the sides every so often, until mixture starts to clump and can be shaped into balls. (Takes about 10 minutes.)
- Scoop out 1/2 tablespoon of mixture and form into a ball** Repeat until no more filling remains. (Recipe makes 20 truffles)
- Place the balls on a small baking sheet or plate. Freeze for at least 10 minutes to harden.
- For the Coating: Melt dark chocolate in a sauce pan, over low heat.
- Once the chocolate is fully melted, turn off the heat. Grab the balls from the freezer and dip into melted dark chocolate. Place on a parchment-lined baking sheet or large plate to set.
- Optional: drizzle remaining dark chocolate over truffles and add a pinch of crushed, freeze dried strawberries.
- Store in fridge or freezer.
*Replace blanched almonds with sunflower seeds for a nut-free option
**If you are having trouble forming the mixture into balls, then continue blending. Another option is to add more sweetener (honey, maple syrup or dates), which will add moisture to the mixture.
Keywords: truffles, chocolate, Valentine’s Day, Paleo, Vegan, dessert, strawberry, no bake