Raw Strawberry Cream Truffles For Valentine's Day
With Valentine's day fast approaching the chocolate temptation is huge! Unfortunately, even some of the best chocolates out there are packed with refined sugar and sweeteners, a big no-no when you're striving to eat clean and support your health.
Luckily new recipes for sugar-free treats are showing up online every day. My personal pick for myself and my sweetheart this V-day? These sugar-free truffles from Peachy Palate. Sweetened with honey (or maple syrup if you prefer the vegan option) and a creamy strawberry centre, they're the perfect box-o-chocolates substitute.
Raw Strawberry Cream Truffles
Makes 15-16 truffles
- 1/4 cup (60g) raw cashew butter
- 2/3 cup (160ml) full fat coconut milk
- 1/4 cup (55g) raw cacao butter
- 2 tbsp coconut oil
- 28g (1oz) freeze dried strawberries
- Seeds from 1 vanilla pod or 1 tsp pure vanilla extract
- Optional 1/2 – 1 tbsp (20g) raw honey (maple syrup for vegan version
- 113g (1/2 cup) raw cacao paste
- 2 tbsp (28g) coconut oil
- 1/4 tsp vanilla extract
- Optional 1 – 1.5 tbsp raw honey (maple syrup for vegan version)
- 1 heaped tbsp powdered freeze dried strawberries for dusting the chocolates!
Blend together all filling ingredients until smooth. Cacao butter and coconut oil should be melted, and all ingredients should be at room temperature.
Spoon filling in to a 15- 16 silicon truffle mould – I used this cake pop mould!
Place mould on a tray that will fit in your freezer, cover tightly with saran wrap and leave to set for at least 2 hours or overnight.
Melt cacao paste and coconut oil in a bain marie or in 30 second intervals stirring in between in the microwave. Whisk in vanilla and honey to taste.
Dunk each strawberry filling (once frozen!) in the chocolate; pick up and gently shake excess off using a fork or spoon. Place on a lined baking tray and sprinkle with strawberry dust quickly! The chocolate will set quite speedily due to the filling being frozen. Drizzle chocolates with any remaining chocolate and place in the fridge for an hour. Remove from the fridge 10-15 minutes before serving for ultimate creaminess!
Store in the fridge in a seal tight container for up to five days.