The perfect treat to celebrate spring! Refreshingly simple, and sweet-tooth-satisfying without being over-the-top sugary. This recipe is dairy, gluten and refined sugar free and suitable for vegan and paleo lifestyles. You could also make them nut free by substituting the nuts for seeds or for more shredded coconut. Enjoy!
- 1 cup macadamias (or raw cashews)
- 1 + 1/2 cups organic shredded coconut
- 1 x 250 grams fresh organic strawberries
- 1/4 cup pure maple syrup
- 1/4 cup organic coconut oil
- 2 teaspoons vanilla paste (or extract)
Coating (enough to double coat)
- 1/2 cup coconut oil
- 2 tablespoons pure maple syrup
- 1/2 cup cacao powder
- Add macadamias, shredded coconut, strawberries, maple syrup, coconut oil and vanilla paste to a high speed blender (or food processor) and process until smooth.
- Place the mixture in the freezer to firm up, approximately 30 minutes (maybe a bit longer), as the mixture will be very soft. Just make sure you don't leave too long or it will be difficult to roll into the truffles.
- Remove from the freezer and roll the mixture into small balls and place on a lined baking tray. Then place back into the freezer to firm up a bit more, approximately 10- 20 minutes. This will make it easier to coat in the chocolate mixture. You want the truffles to be really firm to coat in the chocolate mixture.
- To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
- Once the strawberry cream truffles are ready, coat in the chocolate mixture. Once they are all coated, then do a second coating. I use either two spoons or a spoon and a fork to coat them in the chocolate mixture and drain off any excess.
- Place them back in the freezer for a minimum 10 minutes so that the chocolate sets. Keep stored in the refrigerator or freeze.