Description
Simple and sweet homemade Valentine’s Day truffles with 3 delicious dairy-free fillings: pink (fruit-dyed!), peanut butter caramel, or double chocolate. The perfect no-bake chocolate treat for someone you love or spoiling yourself!
Ingredients
Scale
Pink
- 1 cup (140g) pitaya*
- 1/4 cup (80g) agave
- 2 tbsp (25g) coconut oil
- 1/2 cup (120g) full-fat coconut milk
- 2/3 cup (80g) coconut flour
Peanut Butter Caramel
- 1 cup packed (~200g) pitted medjool dates
- 1/2 cup (125g) peanut butter (or SunButter)
- Pinch of salt
- 1/2 tsp vanilla extract
- Splash of milk or water if needed
Double Chocolate
- 8oz (228g) dairy-free chocolate chips
- 1/3 cup (80g) non-dairy milk
- 2 tbsp (32g) chocolate SunButter (or nut butter of choice)
2 cups dairy-free dark chocolate (for coating)
Instructions
For the pink:
- Combine everything except coconut flour in a food processor. Process until smooth.
- Add coconut flour. Process to a wet dough.
- Press into heart shaped molds.
For the peanut butter caramel:
- Soak dates 15 minutes in warm water. Drain.
- Blend everything in a food processor, adding milk/water as needed to create a sticky dough.
- Press into heart shaped molds.
For the double chocolate:
- Melt everything together, whisk until smooth.
- Spoon/pour into heart shaped molds.
To finish:
- Freeze at least 4 hours (or overnight).
- Pop out of the mold and place back in the fridge on a pan lined with wax paper.
- Melt the chocolate for coating. Dip/coat each heart, letting as much excess drip off as possible.
- Chill until chocolate is set. Makes 16 of each flavor.
Notes
*I buy it in the frozen section in little cubes. If you can’t find pitaya (aka dragonfruit), raspberries would work instead but you need to puree in a blender and then strain to remove seeds before combining with the rest of the ingredients in the food processor.
Keywords: chocolate, candy, no bake, easy, dairy free, caramel, pitaya, mousse, healthy, Valentine's Day