Thursday, April 10, 2014

Strawberry - Coconut Butter Truffles

Photographing brown lumps is hard, but making them look appetizing? Now that is difficult, which is why I went with two pre-dip photos. So what are these lumps? They are "healthy" candy! See, I have a new habit. A candy eating habit. More specifically eating frozen candy. And it is beginning to become a problem because I am eating way too much of it. In the past I used to enjoy a piece of candy here and there, but recently it is more like enjoy a piece one minute and another the next minute, or sometimes sooner. In the meantime, I came across this recipe for "healthy" candy! YOU BET I HAD TO TRY IT!

What makes this candy "healthy" you ask? Well, there is no refined sugar unless you choose to use milk chocolate for dipping, otherwise it is only sweetened with a few tablespoons of maple syrup! The filling for these truffles consists of strawberries, coconut butter, and maple syrup! Nothing artificial, just wholesome! Also, you can make your own coconut butter by checking out my previous post, 12 oz of flaked coconut makes just a smidge more than you need for this recipe!

Strawberry – Coconut Butter Truffles
1 cup chopped strawberries
2-3 Tablespoons maple syrup or honey
Chocolate Dip:
1 and ¾ cup chocolate chips
2 teaspoons coconut oil
1-2 Tablespoons milk

1.     Line baking sheet with parchment or silicone baking mat. Set aside.
2.     In the bowl of a large capacity food processor, combine strawberries, coconut butter, and maple syrup. Process until evenly combined. Using a small cookie scoop, scoop the strawberry and coconut butter mixture into balls and place on lined baking sheet.
3.     Freeze scoops on baking sheet for 10 to 15 minutes.
4.     Remove baking sheet from freezer and begin preparing chocolate dip.
5.     In a medium microwave-safe bowl add chocolate chips, coconut oil, and milk. Microwave for 1 to 2 minutes, stirring every 30 seconds until smooth and completely melted.
6.     Using two forks, dunk scoops into chocolate dip, coating completely. Gently shake off excess chocolate and return truffle to baking sheet. Repeat with all truffles. Return truffles on baking sheet to freezer for 1 hour. Store truffles in refrigerator for 1-2 weeks or for a few months in the freezer. If storing in the freezer, allow truffle to defrost for 1 minute before enjoying!

Recipe Adapted from My Whole Food Life
Print Recipe Here


  1. These are surely amazing!! They look great...don't know what you talking about brown foods here. I love that last shot the best :) I'm going to get my coconut butter on first!!!

    1. You totally should get on that coconut butter! It took me probably 100+ shots to get one good one of them as brown lumps haha!

  2. Mmm, those look fabulous. Love the strawberry + coconut + chocolate combo--sounds unique and springy!

    1. Thanks! They make for a perfectly sweet, but healthy chocolate fix!