Like a chocolate covered strawberry but BETTER. Light, airy strawberry truffle filling coated in dark chocolate for a tart and sweet decadent bite of a treat!
If strawberries were airy and mousse-like on the inside with a yummy mingling of tart and sweet in the prettiest shade of pastel pink these would be exactly the same as chocolate covered strawberries.
But with the current state of strawberries the fruit, these Chocolate Covered Strawberry TRUFFLES are possibly most likely better. It’s not that I don’t love berries, it’s just that I love berry almost-clouds covered in dark chocolate more. And the fact that the entire little choco-berry bundle is made with just four ingredients and no added sugar (except for the chocolate chips) certainly doesn’t make me love them less either.
I mean come on, do you SEE that center…
Photos don’t even do these truffles justice. The camera can’t fully capture the fluffy but yet almost creamy essence inside. Neither can all the words on this page, and they are so easy to make it would be a waste of typing to even try. Plus if you type AMAZEBALLS into the thesaurus not a lot comes up.
A quick rundown of the world’s easiest truffle ingredient list:
- Strawberries obviously, and frozen ones if cheap(er) truffles is your goal.
- And freeze dried strawberries too, because that concentrated tart berry flavor. The truffles would be bland and blah without em.
- The weirdness of coconut flour is on our side (for once). This is key for the light airy texture.
- Chocolate chips to wrap it all up in a perfect sweet package. I like them to be on the darker side, but don’t let me boss you around.
And to think some people use the stove and stuff to make truffles. Craziness!
It’s just as simple as can be – blend strawberries and strawberries, mix with coconut flour, roll into balls, cover in chocolate, share with no one because you are greedy and they are too GOOD. Okay, fine. Alternate ending: be a good person and share with all your friends and family because everyone loves berries + chocolate ♥
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Like a chocolate covered strawberry but BETTER. Light, airy strawberry truffle filling coated in dark chocolate for a tart and sweet decadent bite of a treat!
Ingredients
- 2 cups (325g) frozen or fresh strawberries
- 1 cup (20g) freeze dried strawberries
- 3/4 cup (90g) coconut flour
- 1 cup (180g) chocolate chips
Instructions
- If you are using frozen strawberries, defrost them (2-3 minutes in the microwave).
- Blend the strawberries to puree.
- Add the freeze dried strawberries. Blend again.
- In a mixing bowl, combine the strawberry puree and coconut flour. Mix to form a thick dough.
- Roll into 12 balls.
- Refrigerate or freeze for at least one hour until firm.
- Melt the chocolate chips. You can add 1 teaspoon of coconut oil for easier coating.
- Dip/coat each ball in chocolate. Transfer to a plate covered with wax paper. Refrigerate until the chocolate is set.
- Enjoy!
Keywords: no bake, dessert, chocolate, berries, easy, vegan, paleo
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These are the most perfect looking truffles I’ve ever seen! Plus, they are made with strawberries <3
So pretty and perfect for V-Day!
I am loving the excuse to make nothing but chocolate + berry treats lately–such a good combo❤️ Thanks Bianca!
I wonder if almond flour would work too..?
Lovely recipe! Looks amazing!
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Hi Carla! You can try it with almond flour but you will need a lot more of it to get a dough that is rollable, which will dull the berry flavor. They also won’t have the same light cake-like texture, that is unique to coconut flour. Hope that helps!
Can I skip the freeze dried recipe and just use frozen strawberries? Thanks!
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Hi Larissa! You can but the flavor and color will both me much duller. The freeze dried has a much more concentrated flavor, that’s why I added them 🙂
Hey Natalie! This recipe looks delicious, definitely trying these for valentines day for my boyfriend (aka mostly for me haha).
Ps. I really love the “Jump to recipe” feature you have on your posts. I love reading your entire post but when I come back to it when I’m ready to actually make the recipe it makes it super quick and convenient to access the recipe. So, thank you!
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Hi Natalia! Yay, I hope you both enjoy them–I love gifts that I can benefit from too haha🤗 And thanks for the feedback on the JUMP button. I totally get that not everyone always has time or wants to read, and I’m cool with that! So I try to make it easy as possible for ya😊
So creative! Do you think this idea would work with other fruit too? I love Strawberry’s and will try this, but I was thinking this seems like it has potential for other fruit too. What do you think
Yeah absolutely! Any kind of berry would be great, but even mango or pineapple would be really yummy with the chocolate I think. Any fruit that comes in freeze dried form 🙂 Great idea Heidi!
Okay,These look absolutely delicious and Im excited to make them but I don’t know where to buy freeze dried berries or how to freeze dry at home.please please help! TIA 🙂
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You can’t make freeze dried strawberries at home, but depending on where you live most stores carry them nowadays or you can order them on amazon: http://amzn.to/2E3Aert The truffles will be bland with just regular strawberries, so I don’t recommend skipping them. But if you can’t find them maybe try this chocolate truffle filling instead: https://www.feastingonfruit.com/salted-chocolate-truffle-bars/
I found my freeze dried strawberries at Trader Joes!
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Yep that’s where I get them too 🙂
Hi Natalie what exactly is sprinkled on top of the truffles in your pics? Is it the freeze dried strawberries ground up?
Oh sorry, should’ve mentioned that! Yep, its just crushed up freeze dried berry dust 🙂
These are just the cutest little treat for Valentine’s Day! Freeze dried berries are so awesome. I wish I could make my own at home, though Trader Joe’s does sell them for pretty cheap! I love that coconut flour’s weird texture makes these truffles work – you are so creative with your use of coconut flour!
Wouldn’t that be amazing!? I looked up freeze driers once out of curiosity and those machines mean BUSINESS😳 Huge and expensive! Thank goodness for TJs (for so many reasons❤️) Coconut flour certainly knows how to ruin a cake/cookie/muffin, but for no bake stuff I love it. Thanks Nisha!
These look just gorgeous and perfect for Valentine’s Day Natalie! I love using dried fruit as well for desserts for that intense flavor that fresh doesn’t provide! Coconut flour really does a great job of soaking up excess moisture too. These look so incredibly delicious and full of flavor and well, hello, they are coated in chocolate! It practically is yelling my name and shouting Valentine’s Day, haha! The pink color is so pretty. I agree that coconut flour is so weird, haha, but it is great for frostings and raw treats, which has been my use for it. I have some white chocolates I use coconut flour for and it really does work amazing for that. I find it works better in raw desserts than baked. I love that this recipe is so simple too, I bet Olivia would go nuts for these! They are so gorgeous though, it would be hard to eat them! I love that first closeup shot too, so beautiful!!
I keep getting questions as to if you can skip the freeze dried to which I say yes if you like the taste of bland barely fruity truffles. The freeze dried has SO much more flavor, and a lovely tartness too that I really like in combo with the sweet chocolate outside. Mmmm white chocolate. If vegan white chocolate was easier to find/do I totally would’ve coated these in white instead of dark😋 Valentines may be a slightly over commercialized holiday, but it certainly does get the berries and chocolate part right💗
Yes, I always find it quite *interesting* whenever somebody asks if they can just leave an ingredient out, as if we put it there just out of boredom or kicks. 😂😂 The ingredients chosen, especially in this case, are there obviously for a reason!!
Look at you pumping out all of these Valentine’s Day goodies! Just when I thought I knew what I was going to make for love day, I come to catch up on your blog and now I’m torn! These are like fluffy pink clouds wrapped in chocolate – SO PRETTY! Hehe…I love the word amazeballs – you can’t help but laugh. These look like something you’d get in a chocolate shop, especially with the berry dust <3 Maybe I'll just make Valentine's Day be an entire day of sweets so that I can sneak all of these treats in!
P.S. – Yay for coconut flour being on our side for once…I've been staring at this last bag of coconut flour in my baking drawer and wondering why I even bother buying it anymore! Ha! Clearly I need to make these truffles! xo
Oh coconut four… It’s funny because almond flour I seem to always be out of, but I swear the bags of coconut flour are somehow multiplying in my pantry lol. No bake stuff is the main time I actually do think it has an advantage over almond, I guess my pantry is just telling me I need to make more truffles😄 I’m usually not one to make lots of V-day treats, but this year I am fully embracing the excuse to make lots of berry + chocolate treats🤗 Happy friday Mandy!
Do you measure the frozen strawberries before or after defrosting? I measured 2 cups of frozen strawberries. I let them thaw without microwaving them. They have reduced to 1 1/2 cups, but have released quite a bit of juice.
I measured before defrosting, so you should be good 🙂 Just include the juice too!
Thank you. (It helps to know that)
Hey! Can I skip freeze dried strawberries? Sadly I can’t buy them in my country and if I order them they won’t get here on time so if I skip it should I add one more cup (or maybe less/more?) of fresh/frozen strwaberries?
Hi Adam! I don’t recommend skipping them, they add a MUCH more intense berry flavor without watering down the filling so if you replace them with more fresh strawberries you would have to add more flour and then the filling will be really bland. Even if you just skip them and don’t add more fresh berries the filling will still be bland without. Maybe try this recipe instead, it’s really yummy too: https://www.feastingonfruit.com/salted-chocolate-truffle-bars/
My daughter and I are making these now… Word of caution though, freeze dried strawberries have a small desiccant pack in them. Be mindful of this as we had to throw away our first attempt at the filling when we found the paper from the pack.
Oh no!! Yes I’ve had to fish that little thing out of my blender before. I’m glad you caught it, and thanks for the warning for others. Hope round 2 turned out well!
Another word of caution: Don’t leave the strawberry balls in the freezer over night. When I put the chocolate coating on it set instantly so the powdered/crushed freeze dried strawberries wouldn’t stick. This was a learning experience for me because I don’t use chocolate that much.
I made this with almond flour instead of coconut flour and it turned out so good! Thank you for your awesome recipe! I have a question, can I keep them in the freezer for a week or so?
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Woohoo! That’s so good to know, I had lots of people asking about that sub. For sure, they will be fine for a week at least in the fridge or freezer 🙂
That’s great to hear! Thank you<3
So much fun to make and soooo yummy!! Thanks for sharing!! Highly recommended!
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Aw yay! I am so happy you enjoyed them Jill. Happy valentines day 🙂
I made these today and they were great, but I wish they were a touch sweeter. Do you think adding maple syrup would ruin the consistency?
Hi Janet! Sure, you can add a few tablespoons of maple syrup to the filling, won’t negatively affect the consistency at all. If you add a lot you may need more coconut flour, but should be fine as is 🙂
Thank you! I’m making them again tonight 🤗
Like the idea and ease of these, but may sub some almond flour for half of it next time. I like coconuts, but somehow to me the coconut flavor is overpowering. There isn’t “coconut” in the name of these, so I didn’t expect it to taste so coconutty, but I do think it’s worth trying again, with 1/2 almond flour.
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Hi Ellen! Totally understand, coconut flour is a “acquired taste” haha. You may need more flour with almond, but I have had a reader make them with all almond flour actually and said they worked great. And thanks for letting me know too 🙂
These were truly amazeballs! I was able to get 20 out of the recipe using a small ice cream scoop. I added the coconut oil to the chocolate which made them much easier to bite right into straight out of the fridge, no waiting! Thank you, Natalie, for all your delicious treats 😊
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Wow, twenty? I am impressed at your ability to make reasonable, truly bite-sized truffles as opposed to my chunky ones haha! But I am so happy you liked them🤗 Thanks for the feedback Kim, and happy weekend!
How long do they keep in the fridge/freezer? Looks delicious!
They will keep for at least a week or so 🙂
Hi I made these the other day. They look amazing but taste awful! I had strawberry and freeze dried strawberry but I must have added too much coconut flour. They are really dry inside. I’m gutted. Do you think I could mush them up and do something else with them?I hate wasting food! Thanks
Overly dry and crumbly is definitely a sign of too much coconut flour. Coconut flour is SO drying you gotta be careful to not add too much. My best suggestion would be to mush it up and add more berry puree tasting it as you go until it tastes good and not dry. Sorry, but I hope that helps!
How long can these survive outside of the fridge/freezer? I am considering bringing them to the concessions of a violin recital which means they’d probably have to withstand room temp for at least two hours, and I was wondering if that was a good idea.
They will be fine at room temp, as long as it’s cool enough to keep the chocolate from melting the inside will be just fine. You could pop them in the freezer for a few hours beforehand to get them extra chilly, but should be just fine 🙂
Thanks for the advice — I actually tempered my chocolate so that it wouldn’t melt. They completely disappeared at the reception! Delicious!
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Woohoo! I am so happy they were a success 🙂
I used all the ingredients listed and followed the recipe exactly, but these were inedible and ended up in the trash. The filling was not light and airy. It was extremely grainy even though I used my ninja to blend the freeze dried strawberries and thoroughly mixed the coconut flour with the blended mixture. I normally love chocolate and strawberry flavors together, but the flavor was definitely not tasty and the texture of the filling was like eating sawdust. I’ve seen some other recipes that use coconut or cashew butter, so I think I’m going to try that next, though at this point I’ve tried so many vegan dessert recipes that are disgusting I’m not sure vegans know what delicious tastes like.
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