These chocolate covered strawberry truffles are the perfect Valentine's Day treat! They have a pink strawberry filling that's made with freeze dried strawberries and coated in a dark chocolate shell. These truffles are made with just 5 ingredients - all paleo, gluten free and dairy free.
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 have a pink filling that's made with shredded coconut, freeze dried strawberries and blanched almonds. The filling is rolled, chilled and then dipped in dark chocolate.
I love that these truffles are fairly low in sugar and made with just 5 wholesome ingredients; unlike many store-bought options. They're just what you need if you are 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.
Why You'll Love these Strawberry Truffles
- paleo - made with simple, wholesome ingredients
- gluten free and grain free - no flour or oats in this recipe
- dairy free - the filling is made with shredded coconut, freeze dried strawberries, blanched almonds and honey.
- 5 ingredients - these truffles contain minimal ingredients but still have a great flavor.
- low in sugar - lightly sweetened with honey and coated in a dark chocolate.
Ingredients
These healthy strawberry truffles 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
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.
Honey
I used honey to lightly sweeten these truffles. But, swapping the honey for maple syrup or even a couple dates will work as well.
Dark Chocolate
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 Strawberry Truffles
To make these truffles, you'll need a food processor, as it's necessary for making the filling. Here are the steps:
- First, combine all filling ingredients in a food processor.
- 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 it 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. I made these truffles small (1 rounded teaspoon in size) but you can make them larger if you want.
- 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. Place the chocolate in a small saucepan and melt on low heat over the stove top. If your chocolate is super thick, add a little coconut oil to thin it out. Once fully melted, remove from heat.
- Retrieve the balls from the freezer and dip, one at a time, into the melted chocolate. Place them on a parchment-lined baking sheet or plate to set.
- You can crush a few freeze dried strawberries to use as a topping for the truffles if you wish.
Storage
These paleo strawberry 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.
Tips and Tricks
- Blend, blend, blend: the filling takes time to blend. You need to have patience and blend the filling in your food processor until the mixture starts to clump. If you're still having issues and the filling wont hold together, then add in more honey (or maple syrup) and blend again.
- Freeze the fillings: this makes dipping them in chocolate so much easier, as the chocolate will set faster and look nicer.
- Add toppings: to really level up the strawberry truffles, top them with crushed freeze dried strawberries or festive sprinkles.
More Paleo Truffle Recipes
Chocolate Covered Strawberry Truffles (Paleo)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 25-27 mini truffles 1x
Description
Healthy, 5 ingredient strawberry truffles covered in dark chocolate. Paleo, dairy free, easy to make and perfect for Valentine's Day.
Ingredients
Filling
- 1 cup freeze dried strawberries (22g)
- 1 cup shredded coconut (90g)
- ½ cup blanched slivered almonds (65g)*
- 1 rounded tsp honey (maple syrup for vegan)
Coating
- 3.5 oz dark chocolate
Instructions
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. (This takes 6-8 minutes.)
- Scoop out about 1 rounded teaspoon of the mixture and form into a ball** Repeat until no more filling remains. (Recipe makes 25-27 truffles)
- Place the balls on a small baking sheet or plate. Freeze for at least 10 minutes to harden.
For the Coating:
- Melt the dark chocolate in a saucepan, over low heat.
- Once the chocolate is fully melted, turn off the heat. Grab the balls from the freezer and dip into the melted dark chocolate. Place the dipped balls on a parchment-lined baking sheet or large plate to set.
- Top with crushed freeze dried strawberries.
- Store in fridge or freezer.
Notes
*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. I made teaspoon sized truffles, but you can make them larger if you wish.
Apryll
Can I use almond flour instead since the almonds are to be ground anyways? I think the flour I have is pre blanched.
Katie
That may work, but I don't know how much almond flour you will need.
Katie
These strawberry truffles are perfect for valentines day! Hope you all love them!
B
Is there an alternative to almonds and sunflowers?
Katie
Possibly cashews, but I haven't tried them.
Jamie Carter-Cook
How do you dip the truffles into the hot chocolate? And doesn't it melt the balls into deformed shapes?
Katie
The truffles should harden quickly in the freezer. If you're having issues, then freeze the filling for longer and cool the chocolate a few minutes before dipping the truffles.
Meme
Hello. Looks amazing but i do not find quantities. Can u help me wuth that? Thank you.
Katie
Hi! The quantities are shown in the recipe card near the end of the post.
Krystina
Am I able to use a blender instead? Thank you!!
Katie
Unfortunately no, a blender won't be able to process the filling enough.
Erica
I don’t have a food processor so I used my blender. It’s fine - just need to add a lot more honey to make the mixture moist
Erin BERGEN
Wonderful recipe! Took about 20 min in all and they are so delicious! I only had almond flour so subbed that for the slivered. Added a touch more honey because of that. Wonderful, truly & beautiful to boot! Thank you.
Katie
I'm so glad subbing with almond flour worked! Thank you for taking the time to leave a review 🙂