Strawberry-Coconut Truffles
Words won’t come out of me today.
If you’re a blogger, or a writer of any kind, you can probably relate. It’s not that I don’t have anything to say, But I sat with my “New Post” window open for 2 hours before deciding to take a nap purely because I didn’t know what else to do, then came back to give it another go and it was blank for another hour before I started writing about how I couldn’t write. Hahah. I hope I’m not alone here.
But really, I want to tell you about how I finally gave in and got an Instagram. I’m always late to the party with social media. I’m still not convinced it’s really all that different from Twitter, but I’m giving it my best shot!
I also want to tell you about these truffles! You may recognize these from this week’s Weekly Wants. I was so smitten with them that I had to try my hand at my own. I added in some lime zest and vanilla, and switched up the chocolate coating a bit.
These are like really good and really easy. They’re no-bake, relatively healthy, and vegan! Plus, they only use a handful of ingredients. Oh, AND they taste really fresh and vibrant thanks to fresh strawberries and lime zest. If you can find like 10 minutes (and a few minutes for letting them sit in the freezer), you can have these awesome truffles in your mouth today.
I made two sizes of truffles, using my small and medium cookie scoops, and I kinda like the smaller ones because I could just pop the whole thing in my mouth. Keep these in the fridge for a refreshing chilly treat that is perfect for Spring and Summer, or freeze them to keep them longer (just let them defrost a couple minute for maximum enjoyment).
Ingredients
- 1 cup (192g) coconut butter (if you want to make your own, I have a recipe here)
- 1 heaping cup (about 200g) sliced strawberries
- zest from 1 lime
- 1/2 tsp pure vanilla extract
- 1 tbsp agave syrup
- 150g (like 1ish cups of chips) chocolate, (If you want these to be vegan make sure you're using vegan chocolate)
- 1 tsp coconut oil
Instructions
- In a food processor, process the coconut butter strawberries, lime zest, vanilla, and agave until blended.
- With a cookie scoop, scoop the strawberry filling onto a silicone mat-lined baking sheet and stick in the freezer for an hour.
- When ready to finish, place the chocolate and coconut oil in a small bowl and heat in the microwave in 30 second increments, stirring well after each trip to the microwave. It should take no more than a minute and a half.
- Dip the frozen strawberry-coconut balls into the chocolate and, using a fork, remove them, allowing the excess chocolate to drip off. Place back on the baking sheet to set. They will set up at room temperature, but it will happen faster in the fridge or freezer.
Notes
recipe adapted from here
You should totally try these next:
Pistachio Crunch Truffles with Strawberry Sugar Dust
These truffles sound amazing! So pretty too! I must have them!
Rachael replied: — April 2nd, 2014 @ 10:13 am
Thank you so much! They are so easy to make, too!
They look so tasty! Haven't heard of coconut butter before, have to check out your recipe for it!
Rachael replied: — April 19th, 2014 @ 2:25 pm
Thanks, Jessica! Coconut butter is so easy to make and soooo yummy!