Strawberry Truffles {Vegan Chocolate Truffles}

An easy and decadent melt in your mouth recipe for incredible homemade Strawberry Truffles. These rich delicious dark chocolates are both vegan and dairy-free.

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I’m not saying these dark chocolate strawberry truffles are addicting, but I gave a bunch to our UPS guy to get them out of my house. There were a few self-control issues happening on my end.

These dairy-free truffles look complicated and like you need some sort of college degree in handling chocolate (is that a thing? I’ll fill out my FAFSA and sign up today) to make. I’m here to tell you that you, yes you can make them!

They only look like a bonkers amount of work but they’re super straightforward. With some additional research and a helpful Youtube video, I was able to make these amazing paleo truffles with absolutely zero swearing.

An accomplishment for sure.

If you just can’t wait until these truffles have cooled and you need a chocolate dessert NOW, check out these Gluten-Free Mug Cakes. Ready in about 60 seconds, they satisfy all the chocolate cravings in a flash.

What Ingredients Are in Strawberry Truffles?

• Dark chocolate. Something 60-80% dark works best. But I have also used dairy-free dark chocolate chips (like Enjoy Life) with great results (they are 69% dark). You’ll see those chips in the photos below.
• Canned coconut milk. Full fat. Don’t skimp on this!
• Coconut butter
• Coconut oil
• Freeze-dried strawberries

Just a quick note about the coconut milk and butter. I’m sensitive to coconut taste in things that I don’t want to be coconutty, but there is no overt coconut taste in the finished product. Yay!

My tiny town didn’t have coconut butter so I ordered mine online. It’s also available from Thrive (<—take an extra 25% off your order with that link. Hollah!). You can also make your own by blending unsweetened coconut flakes in a food processor for 10-15 minutes.

Do I Need to Refrigerate Strawberry Truffles?

I learned so much about working with chocolate from this website. Your delicious dark chocolate truffles should not be stored in the fridge, but rather at a temperature of 60-65 degrees. I ended up storing mine in my mouth a cool room in our house.

The instructions below will have you refrigerate the truffle mixture during part of the crafting process, but finished truffles should not be stored in the fridge.

You can, however, freeze truffles for long-term storage. Bring to room temperature prior to serving.

How Long Do Homemade Truffles Last?

Since these dark chocolate truffles don’t contain dairy products, they will last 4-5 days at room temperature. Hypothetically speaking of course because they will definitely be eaten before that.

How to Make Strawberry Truffles

Quick note: this recipe is very easy to make but does require you to use some patience for cooling and tempering. Please do follow the prompts and directions to ensure the best results. It looks like a lot of steps, but most of it is just waiting. A detailed and printable recipe card is available at the bottom of this post.

In a small saucepan combine coconut milk and coconut butter. We’re using the cream from the top of the can of coconut milk and then some of the liquid. Heat on medium until coconut butter is melted and small bubbles start to appear under the surface.

Pulse freeze-dried strawberries in a food processor until there are mostly small chunks and fine strawberry powder. No food processor? Finely chop with a knife until most pieces are uniform in size.

Make the Vegan Ganache (filling):

Put the chocolate in a heatproof bowl. Pro tip: chop in uniform sizes to ensure even melting. Pour warmed coconut milk/butter mixture over the chocolate. Let it sit for two minutes and then gently stir with a silicone spatula until smooth. Pro tip: if lumps remain, keep gently stirring until the heat from the chocolate melts them.

Add in most of the crushed strawberries, reserving about 2 tbsp in the food processor.

Allow the ganache to cool for an hour on the counter and then transfer to the fridge until mostly firm. It is ready when it has the consistency of cookie dough. It should be workable but not messy on your hands.

Shaping truffles:

Using a spoon, cookie scoop, or melon baller, place truffles on a parchment or waxed paper-lined rimmed baking sheet. Pro tip: scoop all your truffle at once and then go back and gently roll them into uniform shapes. Place the truffles in the freezer for 1 hour.

Make Truffle Chocolate Coating:

In a microwave-safe bowl, heat chopped chocolate for 30 seconds in the microwave. Wait 30 seconds, and then heat for another 30 seconds. Wait another 30 seconds and then microwave for an additional 30 seconds. <—don’t skip this heat/wait/heat/wait process as it melts the chocolate without overheating it! Overheated chocolate will look dull and streaky when it cools.

Add in the coconut oil and stir until it has melted. Allow chocolate to cool to 84-88 degrees F. I used a kitchen thermometer to test this, but if you don’t have one, this website also notes that the chocolate is likely ready when it is starting to set around the edges of the bowl.

Dipping the Strawberry truffles:

Check the consistency of the reserved strawberry powder to see if it is still workable. Mine clumped up a bit so I pulsed it again in the food processor until it was workable.

Remove truffles from the freezer and place one ball (snicker) in the melted chocolate. Spoon chocolate over it until covered. Use the spoon to place the truffle on the tines of a fork. Gently use your free hand to tap the hand holding the fork to remove excess chocolate. Don’t tap the fork directly or your truffle may fall.

Remove the truffle from the fork by scooting it onto the waxed paper-lined baking sheet. You can make this easier by nudging it off with a toothpick or skewer. Immediately sprinkle it with a pinch of the strawberry powder. If you wait too long the strawberries will not stick to the chocolate coating.

Repeat until all the truffles have been dipped. Pro tip: if your dipping chocolate starts to get hard to work with, microwave for 5 seconds at a time until it has returned to a pourable consistency.

Reality check: ^ that all seems like a lot of work, right? Wrong! It is super easy but takes a few truffles to get the hang of it.

Allow the truffles to cool on the baking sheet on the counter (not the fridge!) until the chocolate coating has hardened and they are no longer warm to the touch. Transfer to an air-tight container and store in a cool part of the house.

Pro Tips/Recipe Notes

• Use only silicone spatulas or utensils to stir the chocolate. It makes it easier to work with and won’t house any previous cooking odors as wooden spoons can.
• Do not cover the ganache mixture with plastic wrap or anything else while it is cooling in the fridge. That could create condensation which would introduce water to your chocolate. Water and chocolate are total frenemies and should not be combined.
• If your ganache is too hard when you take it out of the fridge, that’s ok; your mixture is not ruined! Let it sit at room temperature until it is workable. Alternatively, you could microwave it for 10 seconds, stir and microwave in 5-second increments until it is workable. Workable means pliable but not transferring much chocolate to your hands.
• You’re welcome to roll your truffles in cocoa powder, chopped nuts (snicker), shredded coconut instead of melted chocolate. Improvising is fun!
• I have not tried this paleo truffle recipe with sugar-free chocolate to make it diabetic-friendly or keto.

More Recipes Like This

• Chocolate Coconut Coffee Creamer {Paleo, Dairy-Free, Keto, Vegan}
• Addicting Strawberry and Chocolate Bark
• Vegan Chocolate Ice Cream
• Instant Pot Hot Chocolate
• Dark Chocolate Almond Butter Cups
• Old-Fashioned Chocolate Fudge Recipe
• Strawberry Fudge Energy Date Balls {Whole30, Paleo, Gluten-Free, and Vegan}
• How to Make Peppermint Bark
• Fudgy Gluten-Free Chocolate Brownies

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Strawberry Truffles {Vegan Chocolate Truffles}

Prep Time15 minutes mins

Cook Time5 minutes mins

Cooling Time4 hours hrs

Total Time20 minutes mins

An easy and decadent melt in your mouth recipe for incredible homemade Strawberry Truffles. These rich delicious dark chocolates are both vegan and dairy-free.

Servings: 36 1 tbsp truffles

Course: Dessert

Cuisine: American

Keyword: Dairy-Free Truffles, Dark Chocolate Truffles, Paleo Truffles

Calories: 130kcal

Author: Sarah Cook - Sustainable Cooks

Cook ModePrevent your screen from going dark

Ingredients

Ganache/Truffle

• ▢ 2 cups dark chocolate chopped
• ▢ 1 cup coconut milk the cream from the top of the can + some of the liquid milk
• ▢ 1/4 cup coconut butter
• ▢ 1 oz freeze-dried strawberries finely chopped to yield about 1/3 cup

Chocolate Coating

• ▢ 1.5 cups dark chocolate chopped
• ▢ 1 tbsp coconut oil

US Customary - Metric

Instructions

• In a small saucepan combine coconut milk and coconut butter. We're using the cream from the top of the can of coconut milk and then some of the liquid. Heat on medium until coconut butter is melted and small bubbles start to appear under the surface.
• Pulse freeze-dried strawberries in a food processor until there are mostly small chunks and fine strawberry powder. No food processor? Finely chop with a knife until most pieces are uniform in size.

Make the Ganache (filling)

• Put chocolate in a heatproof bowl. Pro tip: chop in uniform sizes to ensure even melting.
• Pour warmed coconut milk/butter mixture over the chocolate. Let it sit for two minutes and then gently stir with a silicone spatula until smooth. Pro tip: if lumps remain, keep gently stirring until the heat from the chocolate melts them. Add in most of the crushed strawberries, reserving about 2 tbsp in the food processor.
• Allow the ganache to cool for an hour on the counter and then transfer to the fridge until mostly firm. It is ready when it has the consistency of cookie dough. It should be workable but not messy on your hands.

Shaping Truffles

• Using a spoon, cookie scoop, or melon baller, place truffles on a parchment or waxed paper-lined rimmed baking sheet. Pro tip: make all your truffle scoops at once and then go back and gently roll them into uniform shapes. Place the truffles in the freezer for 1 hour.

Make Chocolate Coating:

• In a microwave-safe bowl, heat chopped chocolate for 30 seconds in the microwave. Wait 30 seconds, and then cook for another 30 seconds. Wait another 30 seconds and then microwave for an additional 30 seconds. <---don't skip this heat/wait/heat/wait process as it melts the chocolate without overheating it! Overheated chocolate will look dull and streaky when it cools.
• Add in the coconut oil and stir until it has melted. Allow chocolate to cool to 84-88 degrees F. I used a kitchen thermometer to test this, but if you don't have one, the chocolate is likely ready when it is starting to set around the edges of the bowl.

Dipping the Truffles:

• Check the consistency of the reserved strawberry powder to see if it is still workable. Mine clumped up a bit so I pulsed it again in the food processor until it was workable.
• Remove truffles from the freezer and place one ball in the melted chocolate. Spoon chocolate over it until covered. Use the spoon to place the truffle on the tines of a fork. Gently use your free hand to tap the hand holding the fork to remove excess chocolate. Don't tap the fork directly or your truffle may fall.
• Remove the truffle from the fork by scooting it onto the waxed paper-lined baking sheet. You can make this easier by nudging it off with a toothpick or skewer. Immediately sprinkle it with a pinch of the strawberry powder. If you wait too long the strawberries will not stick to the chocolate coating.
• Repeat until all the truffles have been dipped. Pro tip: if your dipping chocolate starts to get hard to work with, microwave for 5 seconds at a time until it has returned to a pourable consistency.
• Allow the truffles to cool on the baking sheet on the counter (not the fridge!) until the chocolate coating has hardened and they are no longer warm to the touch. Transfer to an air-tight container and store in a cool part of the house.

Notes

Do not cover the ganache mixture with plastic wrap or anything else while it is cooling in the fridge as it could create condensation.

 

If your ganache is too hard when you take it out of the fridge, let it sit at room temperature until it is workable. Alternatively, you could microwave it for 10 seconds, stir and microwave in 5-second increments until it is workable.

Nutrition Facts

Strawberry Truffles {Vegan Chocolate Truffles}

Amount Per Serving (1 truffle)

Calories 130 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 0mg0%

Sodium 4mg0%

Potassium 157mg4%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 20.1mg24%

Calcium 14mg1%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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8 Cup Measuring Cup

Silicone Spatula

Rimmed Baking Sheet

Food Processor