Strawberry Coconut Truffles (Vegan and Gluten Free)
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 Vegan, Gluten Free, paleo depending on the chocolate you choose. Free of: grains, eggs, peanuts, corn, soy
Process the freeze dried strawberries in a food processor for about 30 seconds until a fine powder forms. You should get about 1 cup of strawberry powder from 3 ounces of freeze dried strawberries. Set aside in a medium bowl
Process the diced strawberries in the food processor until they become a puree
Mix the powdered strawberries, the strawberry puree, shredded coconut, and the coconut oil (unmelted but soft) all together until a paste or dough forms.
If the strawberry dough feels too dry, you can make and add more pureed strawberries. Err on the side of too little puree and add a little bit at a time until it is easy to shape and roll. If it feels too soft, you can chill it for a bit to firm up the coconut oil.
Roll the strawberry paste into balls about 3/4-inch in size and chill in the fridge to set them up until very firm.
Melt the allergy-friendly chocolate chips with 2 teaspoons palm oil (or coconut oil) in the microwave 30 seconds at a time (or on the stove using a double boiler) until melted completely.
Using a dipping fork, dip the strawberry balls into the chocolate and allow to cool in the fridge for a little bit to set the chocolate
Once all are dipped and cooled, drizzle with the last bit of the chocolate
Chill the truffles some more to set, and store in an airtight container at room temperature
I used palm oil to thin the chocolate a bit for dipping, but you can use coconut oil, too. It will take slightly longer to set up