Just Two Ingredients to make the base for these Pure + Simple Strawberry Truffles!
These Strawberry Truffles are currently one of my favorite treats. They are ridiculously easy to make, low carb, and have a sweet strawberry taste, even without adding in any additional sweeteners. If you want them to taste just like a cream filled truffle from the candy store, you will want to add in the extra and optional 2 Tablespoons of sweetener of your choice, but if you are satisfied with the a lightly sweet treat, then you are sure to love them just as they are. With Valentine’s Day coming up, I could not resist dipping them in chocolate (recipe below), but usually I keep a stash in the freezer that is simply made with just strawberries and coconut butter.
If you want to use homemade coconut butter in this recipe, be my guest! There are lots of recipes on the internet for making your own. I really like using the Artisana brand raw coconut butter, so that is what I used.
Two Ingredient Strawberry Truffles
- 1 cup strawberries (can be fresh or defrosted)
- 1 cup coconut butter (I use this brand)
- optional: 2 Tablespoons sweetener (maple syrup, or powered alternative sweetener), or use stevia to taste
- optional: decorate them with freeze dried strawberries
- optional: cover them in my simple chocolate sauce (see recipe below) (chocolate sauce is not AIP)
- If using frozen strawberries, it’s best to defrost them first, or lightly heat them in a sauce pan until they are soft.
- Process strawberries and coconut butter in a food processor until you get a creamy pink batter. It will take a few minutes of blending to get a super creamy consistency. You will likely need to stop it a few times and scrape some of the batter off the sides to mix back in.
- Note: If you don’t own a food processor, you can mash the two ingredients together over low heat in a sauce pan. You won’t be able to get the exact same consistency as using a food processor, but I have done this other method with success too. Though for a more professional look and feel I recommend using a food processor.
- Note: TASTE TEST. Taste test the strawberry and coconut butter mixture after its fully blended. You will be able to see if it is sweet enough as is, or if you need to add a little sweetener.
- Set the strawberry/coconut mixture in bowl the freezer for 30 to 60 minutes until it firms up a little. Or push it into special shaped candy molds to firm up.
- Remove from the freezer and roll into little balls, or use a spoon to form truffle shaped balls. (this is the best time to roll them in freeze dried strawberries if you’d like to, or you can coat them with dried coconut).
- Freeze truffle balls for one hour, or until firm. (after freezing is the best time to dip them in raw chocolate if you’d like to)
- These treats are best stored in the freezer. Be sure to let them sit out for a few minutes to lightly soften before eating.
Simple Chocolate Coating: (This will make enough chocolate sauce to play around with, it you do a thick coating for each truffle, you will likely need more)
- 1/2 cup cacao butter (or use coconut oil)
- 1/2 cup cacao powder (or use cocoa powder)
- optional: 1 to 2 Tablespoons maple syrup (or stevia to taste)
- Gently melt the cacao butter (or coconut oil) over low heat, or in a double boiler, once melted stir in cacao powder (and optional sweetner). Do you best to melt at a low temp to avoid scorching the chocolate. Once the chocolate sauce is well mixed together let is cool until it thickens a bit, then roll the truffles in the chocolate. You may need to double dip them, meaning dip once, let it firm up (chill again if needed) then dip again.
Estimated nutritional information from using My Fitness Pal for the recipe using 1 cup coconut butter + 1 cup of strawberries.
72 Calories per truffle, 7 grams of fat, 3 total Carbs, 1 net carb
Recipe Shared on Paleo AIP Recipe Roundtable + Gluten Free Wednesday + Allergy Free Wednesday + Fat Tuesday +Full Plate Thursday + Foodie Friday + Weekend Recipe Link Up Party + Happy Healthy Green Natural Party Blog Hop + The Alder Collective