background

Healthy & delicious recipes from A.Vogel

Chocolate Covered Strawberry & Coconut Truffles (Vegan + GF)

  • Preparation:  min
  • Easy
  • Makes 18
  • Prep: 60 min
  • Easy
  • Makes 18

Everyone deserves a little sweet treat now and again and these lovely, no-bake truffles really do taste as good as they look! Made using dairy-free white and dark chocolate, with fresh strawberries and desiccated coconut, I love how easy and fun these are to make.

Ingredients

Chocolate Covered Strawberry & Coconut Truffles (Vegan + GF)

  • 2 cups of unsweetened desiccated coconut
  • 1 cup of fresh strawberries sliced
  • 3 tsp of maple syrup
  • Dairy-free white chocolate (I used Choices white buttons)
  • Dairy-free dark chocolate ( I used Luxury Kinnerton)

How to make Chocolate Covered Strawberry & Coconut Truffles (Vegan + GF)

1. Using a food processor or blender, pour in the desiccated coconut & mix on a high speed for 10-20 minutes (blend in short intervals to ensure you don't over-heat your food processor or blender). The coconut will slowly start to form a paste; which acts like a butter. You will need to keep scooping the mixture towards the blade as it has a tendency to stick to the outside.

2. Add the sliced strawberries and maple syrup to the mix and whizz up again until fully combined. (If your mixture is too soft to mould, pop it into the freezer for 10 minutes to firm up).

3. When your creamy mixture is ready, line a tray or plate with grease proof paper. With your hands or a spoon, scoop up some of the mixture and form into balls. Place onto the lined tray and pop into the freezer for 15 minutes.

4. Whilst the pink coconut truffles are firming in the freezer, melt the chocolate.

5. Heat a small amount of water in a saucepan until it begins to simmer gently. Place a heatproof bowl over the saucepan (make sure it fits snugly and doesn’t touch the water – the heat from the steam does all the work!). Add the dark chocolate to the bowl and stir until smooth and creamy. Repeat for the white chocolate.

6. Take the truffles out the freezer and cover each one with chocolate. Half in white chocolate and half in the dark chocolate. At this time you can add extra decoration, like sugar hearts, hundreds and thousands etc. Just make sure they are vegan.

7. Place them into the fridge to cool and set. After around 20 minutes they are ready to serve.

8. Keep the truffles in the fridge until serving.

 

If you give these lovely truffles a try, please let us know! Leave a comment below, rate it above, share it! Take a picture of it and tag it #AvogelRecipes on Pinterest we'd love to see it.

This recipe is full of goodness

  • Energy boosting
  • Rich in antioxidants
  • Loaded with vitamins (C, E, B1, B3 & B5)

A powerful combination, coconut and dark chocolate are both super rich in immune boosting antioxidants. Coconut is also a great source of natural energy and can also help improve digestion.

About Holly Jade

Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)

Want more delicious recipes straight to your inbox?

 

Our customers love us!

We are proud of the high standard of customer service we deliver and our customers love us so much they give our service a 98% rating. That’s pretty close to perfect!

Read some of our customer ratings

Good Health Starts In The Kitchen

Great tasting recipes to nourish the body from the inside out this winter.

Let's get cooking

Prepare for winter

Echinaforce® is our must-have remedy for the approaching cold & flu season. It's never too early to stock up!

Get yours now

Did you know?

Increasing your vitamin C intake now will help strengthen your immune system for the arrival of cold & flu season

Up your Vitamin C