Dark Chocolate Strawberry Truffles
I’m not usually one to celebrate Valentine’s Day as I believe everyday is a day to appreciate a loved one, whether they be a partner, a family member or a friend. But, I do love to experiment with new dessert recipes as dinners are at least a once-a-week affair at our house and who doesn’t love a little something sweet to finish the meal. In this case, it’s even bite-sized. In my search for freeze-dried raspberries a few weeks back, I managed to find blueberries, strawberries and cassis at Naturalia so I decided to make truffles with what I had in the pantry – Dark Chocolate Strawberry (and a few coconut) Truffles to be more precise.
Truflles are a lovely dessert because they are quite easy to make and can be made a variety of ways – gluten-free, vegan and refined-sugar free – which these happen to be! I love this particular recipe because you can easily substitute other nut butters (I used almond because that’s what I had in the pantry, but any nut (cashew, hazelnut) will do ;)) and either leave the truffle au natural or dip it in a variety of things – raw cocoa powder, powdered pistachios, which gives a lovely green color, bee pollen, piment d’espelette…the list goes on. And as for the fleur de sel, any will do, but I used this which I found at Le Bel Ordinaire in the 9eme and I would definitely go back for more.
Here is my Valentine to you – a little something sweet to share with your loved ones any day of the week! Enjoy!
Dark Chocolate Strawberry Truffles {V, GF + RSF}
INGREDIENTS
1 cup almond butter (or cashew or hazelnut butter)
1/4 cup maple syrup
1 Tbsp almond meal
2 Tbsp raw cocoa powder
1 tsp fleur de sel
1 pkg freeze-dried strawberries
dried coconut flakes
METHOD
Mix all of the ingredients together except for the freeze-dried strawberries and dried coconut.
Once combined, roll into small 1-in balls and dip into ground freeze-dried strawberries and alternate with coconut.
Place in the refrigerator or freezer depending on desired consistency and serve when ready!
- 1 cup almond butter (or cashew or hazelnut butter)
- ¼ cup maple syrup
- 1 Tbsp almond meal
- 2 Tbsp raw cocoa powder
- 1 tsp fleur de sel
- 1 pkg freeze-dried strawberries
- dried coconut flakes
- Mix all of the ingredients together except for the freeze-dried strawberries and dried coconut.
- Once combined, roll into small 1-in balls and dip into ground freeze-dried strawberries and alternate with coconut.
- Place in the refrigerator or freezer depending on desired consistency and serve when ready!