Strawberry Truffles
These Strawberry Truffles are an easy no bake treat made with almond flour, maple syrup, cashew butter with a dairy-free white chocolate coating. They make a simple and fun way to enjoy the classic strawberry shortcake. Gluten-free, dairy-free, paleo and refined-sugar free.
Ingredients
Truffles
- 3 tablespoons cashew butter , for the best flavor but can also sub with macadamia nut butter, peanut butter, almond butter, tahini or sunbutter
- 3 tablespoons pure maple syrup , can sub with Lakanto SF maple syrup OR preferred sticky liquid sweetener of choice. Date syrup, coconut flower nectar syrup or honey if not vegan
- 1 tablespoon unsweetened almond milk OR preferred milk
- 1 1/4 cup superfine blanched almond flour
- 2 tablespoons coconut flour , can also sub with plant-based protein powder
- 1 tsp. vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp. sea salt
Filling
- 1-2 strawberries cut into small chunks, OR 2 tsps crushed freeze-dried strawberries (we buy ours from Amazon or Trader Joe's)
Chocolate Coating
- 1 cup dairy-free white chocolate chips , we like Lily's Sweets. You can also sub with melted cacao butter to keep these strict paleo OR coconut butter / coconut manna (and omit the coconut oil)
- 1 tablespoon coconut oil
Optional Toppings
- 1-2 tsp finely crushed freeze-dried strawberries ,
- 1-2 tsp crushed Grain-free cookies , we like Hu's Kitchen Snickerdoodles, Simple Mills Crunchy Cinnamon Cookies or Catalina Crunch Vanilla Creme Sandwich Cookies
Instructions
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Line a baking sheet with parchment paper. Set aside.
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In a medium mixing bowl, combine all the truffle ingredients together in the order they appear (starting with the cashew butter) using a fork followed by your hands to knead into a cookie-dough texture. Add more liquid sweetener, milk or cashew butter if the dough seems too dry and alternatively, add more almond flour if the dough seems too wet.
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Scoop out 1 teaspoon of the mixture and roll it into a ball, then use your palm to flatten it. Add 1 or 2 small strawberry chunks to the middle. Scoop another 1 teaspoon of the mixture and place it on top. Use your fingers to pinch and seal the truffle and shape into a ball.
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Repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10-15 minutes, or until firm.
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Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
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Use a spoon to dip the truffles into the chocolate, then return them to the lined pan. Top with crushed cookies or freeze-dried strawberries, if desired.
Return the pan to the fridge or freezer for 10-15 minutes, or until the chocolate is set.
