These Strawberry Coconut Truffles have the perfect ratio of chocolate and strawberry filling, and they make a beautiful homemade gift. The filling is made with simple and allergy-friendly ingredients so they fit many special diets, but everyone will enjoy these (even if they don’t have food allergies)!
Hey sweet friends, how is your spring going? Ours is doing great, we have had a lot of moisture so far, so I know it won’t be dry this summer. Last year our town had to cancel July 4th fireworks completely since it was so dry. Even though we got a ton of snow the other day and everyone is sick of winter, I’m still happy it won’t be so dry this year!
Since Mother’s Day is coming up in less than 2 weeks, I wanted to make up some chocolate truffles that are filled with one of my mom’s favorite fruits and a Spring seasonal fruit: strawberries. The filling has such a full strawberry flavor since I used freeze dried strawberries. If you get a good brand, they have amazing flavor!
These sweet and tart Strawberry Coconut Truffles have the perfect ratio of chocolate to strawberry, and they make a beautiful homemade gift for Mother’s Day (or even Valentine’s Day!). The filling is made with simple, whole-food, and allergy-friendly ingredients so they fit a variety of special diets. These can even be paleo and grain-free depending on the chocolate you choose.
One thing I should note about this recipe is that it isn’t budget-friendly (at least not for me). I couldn’t find bigger bags of freeze dried strawberries so I had to buy 3 1-ounce bags which was rather expensive! The ones I got had no added ingredients in them, so they were just strawberries and nothing else.
I also couldn’t find dried strawberries in town otherwise I would have used those instead, so I made the Strawberry Coconut Truffles out of the ingredients I could find, and they turned out amazing (although slightly expensive). Necessity is the mother of invention, and having limited ingredients in our town results in creative recipes 😉
When dipping or drizzling chocolates (like my cookie dough eggs or SunButter eggs), I’ve discovered that thinning the chocolate a bit with coconut oil works great, but it can make the chocolate pretty soft even after it has set. I switched to using palm oil to slightly thin the chocolate and it dips great and holds together much better. It also sets up faster and is more firm in the end.
If you on’t have palm oil or prefer not to use it, you can definitely use coconut oil in the chocolate to help thin it a little for easier dipping, it will be a bit softer than if you used palm oil.