Simple Strawberry Coconut Creme Truffles
Prep time: 
Total time: 
Serves: 12
Delicious, decadent, and fresh candies that are also healthy. Vegan, gluten-free, grain-free, and paleo friendly!
  • Filling:
  • ¾ cup unsweetened shredded coconut
  • ¼ cup coconut oil
  • 1½ cup sliced strawberries
  • 2 tbsp. maple syrup
  • Chocolate:
  • 1 cup vegan semi-sweet chocolate chips
  • 1 tbsp. coconut oil
  • 1 tbsp. almond milk
  1. Place a lined cookie sheet in the freezer.
  2. In a food processor, add the shredded coconut and coconut oil and mix together for about 5 minutes, or until very creamy and smooth. Add sliced strawberries along with the maple syrup and pulse until combined. Transfer the filling into a bowl and refrigerate for 15 minutes.
  3. Using a cookie scoop, spoon balls onto frozen cookie sheet. Place in freezer for 15 minutes while you prepare the chocolate.
  4. Using a double boiler, melt chocolate chips along with coconut oil and almond milk. Once melted, take off heat. Using two forks, roll frozen balls around in the chocolate until covered and place back on sheet. Freeze for 30 minutes. They should be ready to eat! Store in fridge or freezer. If storing in freezer, just take them out for at least 10 minutes prior to eating. Enjoy!
Recipe by Will Bake for Books at