Recipe by

Visit website

These chocolate strawberry truffles are the perfect two-bite treat. They are flavored with fresh strawberries, sweetened by pure maple syrup, rich from the coconut oil and chocolate, and the perfect creamy texture thanks to the coconut butter. Whole food, completely delicious. Every time I bite into one of these miniature treats, the pastel pink color...Read More

Total time

80 minutes




  • for the strawberry center:
  • ¾ cup strawberry puree*
  • 1 cup coconut better (, softened*)
  • ¼ cup coconut oil (, melted*)
  • 2 tablespoons maple syrup
  • 2 tablespoons light canned coconut milk
  • for the Chocolate coating:
  • ½ cup coconut oil (, melted)
  • ¼ cup cocoa powder ((preferably raw and organic))
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • pinch salt


  1. For the strawberry center:
  2. Combine all of the ingredients in a food processor and process until smooth. Transfer to a bowl and place in the refrigerator to firm up, about 30 minutes.
  3. Once the mixture is firm enough to handle, measure out 1 tablespoon of the mixture and roll into a truffle. Place on a cookie sheet lined with nonstick foil or parchment paper. Repeat using all of the filling. If the filling mixture begins to stick to your hands, try rinsing your hands with super cold water (I had great results with this) or return it to the fridge to firm up. Place in the freezer to really firm up, about 30 minutes.
  4. For the chocolate coating:
  5. Combine all of the chocolate coating ingredients in a small bowl and whisk until well combined.
  6. Assembly:
  7. Using two forks, place the truffles into the chocolate coating. Roll the truffles around to coat evenly and remove. Place onto a cookie sheet lined with wax paper or aluminum foil to harden. Repeat with the remaining truffles. Once the coating has hardened, serve.
  8. View the recipe instructions at Catching Seeds

View this recipe plus 5,000 more in our FREE app

Preview in browser for now