White Chocolate Strawberry Truffles

Today’s plant based recipe uses only 4 ingredients with no cooking involved is quick to make & delicious, these white chocolate strawberry truffles will vanish before you know it!

In my pre- plant based eating days, white chocolate was an absolute favourite (yes, unhealthy, too much sugar and all that, but try explaining that to a clueless teenager!). While, making my own chocolate I realized that cocoa butter was the secret ingredient to making chocolate smell, feel and taste like…. well… Chocolate!!

Coconut flour contains a lot of healthy fats, fiber, protein and digestible carbohydrates and is a great binder too! Being a relatively lighter flavoured “flour”, the strawberries and cocoa butter flavours really come out on the top to make a delicious tasting truffle.

Now, on to this quick recipe,

White Chocolate Strawberry Truffles

Vegan, gluten-free, 4 ingredients, no cooking or appliances involved! No processed sugar either!

Priya: Priya@MasalaVegan
  • 2/3 cup Coconut Flour
  • 1/3 cup Strawberries, chopped roughly
  • 4 tablespoons Cocoa Butter, slightly melted
  • 6 tablespoons Rice Malt Syrup
  1. Toss all the ingredients into a medium mixing bowl and mix well with a spoon or with clean hands (as I did) until a smooth dough forms.

  2. Roll out into little marble sized balls and place in a cool place to set. The colder weather meant I did not have to freeze these to set them. As it gets warmer, freeze for 20 - 30 minutes.

  3. Store at room temperature, coat in melted raw chocolate or simply eat up!

This easy recipe is off to Recipes Made Easy & Fiesta Friday link up 🙂

3 Ingredient Apricot Coconut Bliss Balls

These 3 ingredient Apricot Coconut bliss balls need no cooking and are vegan, gluten-free, nut-free and contain no added or processed sugar. Adding a pinch of turmeric gives a depth of flavour and a beautiful golden colour to these bliss balls. If short on time, press the Apricot mixture into a slice tray and set in the fridge before cutting. I first came across Apricot coconut bites in the health food section of my grocery store. As usual, excited by something vegan and remotely healthy in a mainstream grocery store aisle I bought some! After the package got home, I noticed the horrendous amounts of sugar and other additives in the Apricot bites. These delectable little balls are a great home-made substitute and perfect lunchbox additions. Best made with organic, sulphur free apricots. 

3 Ingredient Apricot Coconut Bliss Ball Bites

(Vegan, raw, gluten-free, nut-free, refined sugar-free and additive free!)


Organic Sulphur free Apricots, deseeded – 3/4 cup
Desiccated Coconut Meal – 1 cup
Fresh Turmeric Root, peeled and sliced – 1/2 teaspoon


Soak the apricots in warm water for 10 to 15 minutes and drain well.
I use my food processor bowl to process the apricots and turmeric together first until chunky.
Add the coconut meal and process until smooth (My Kitchen Aid takes about 4 to 5 minutes to do this).
Remove apricot into a mixing bowl and roll into olive sized balls.
If wanting to make Apricot Coconut bites, then line a 7″ tray with grease proof paper and spread the apricot mixture into the tray. Cool for 30 minutes before cutting into squares.


Use 1/4 teaspoon of turmeric powder if fresh turmeric isn’t easily available.
Process the coconut until buttery for best results.
Coat in 2 tablespoons of desiccated coconut meal or flakes before serving, if desired.

Coconut Date Condensed Milk – 3 Ingredients (Vegan, Gluten Free & Raw)

My earliest memories of Condensed Milk are of a sticky, toothache inducing sweet cloying liquid which seemed to not only taste great to a 4-year-old straight from the can but also, doubled up as glue for craft! Of course, when my craft work was subsequently discovered by hundreds of ants and my mother, roughly in that order I learnt an important lesson, i.e. not to play with my food! 

This vegan condensed milk recipe not only can be assembled in 10 minutes when required,  and is also raw, so no cooking over a hot stove to thicken this mixture! I’ve used coconut milk from a carton in this recipe along with pitted dates for the thick mouthfeel and consistency.

Optional add-ins are vanilla bean paste, cardamom powder, cinnamon powder, or sea salt for a mouth-watering treat that goes well with pancakes or bread or, in smoothies. Happy cooking 😊 

 Here’s the recipe,

Coconut Date Condensed Milk

(This 3 ingredient raw condensed milk contains the goodness of coconut which thickens and makes the most heavenly tasting condensed milk when combined with pitted dates and water.)


  • Coconut Milk – 1.5 cups
  • Fine Desiccated Coconut – 3/4 cup
  • Organic Pitted Dates – 1/2 cup


  1. Add the desiccated coconut in coconut milk and blend well to mix.
  2. Mix in the pitted dates.
  3. Run on the highest setting until the dates and coconut are a homogenous mixture (approximately 4 to 5 minutes in a powerful blender, more if using a normal blender).


Use as required or, dig in with a spoon!

5 Ingredient Chocolate Bliss Balls (Vegan, Nut & Gluten free)

These allergy free morsels of goodness were developed as a lunch box snack. My little ones school is designated nut free and most of the bliss balls/ bars out there had nuts in some form or, the other. What’s an innovative mother to do but, to develop her own 5 ingredient and 2 step recipe?!


We need,

  • Pitted Dates – 1 cup
  • Desiccated Coconut – 1/2 cup + 2 tablespoons more to roll in
  • Sunflower Seed Butter – 1/4 cup
  • Cocoa Powder – 4 tablespoons
  • Vanilla Bean Paste – 1 teaspoon


I used my trusty Kitchen Aid Food Processor to make this recipe.

  1. Pulse the dates, dessicated coconut, sun butter, cocoa powder and vanilla bean paste until a sticky dough forms.
  2. Use a spoon to scoop out bits of dough, roll it into a ball and then roll in Dessicated coconut!

Best stored in the fridge for up to 2 weeks (I promise they do not last half as long!!). Enjoy!

Please do share your favourite 5 ingredients or less recipes with me in the comments below 😊

Edit: I’ve been contacted since the original posting of this recipe by an individual suggesting that, I have not correctly credited this recipe to them. I would like reiterate that this recipe was developed in January 2015 after trawling the net for recipes as, I could not find very many nut free bliss ball recipes. At the time, when I had first tried making these I had submitted it to this website too – http://www.mouthsofmums.com.au/recipe/nut-free-bliss-balls/

Walnut Stuffed Dates, Vegan & Sugar free

Walnut Stuffed Dates

Avoiding processed food and white sugar has been an ongoing theme in our household for the past few years. I’ve started to reduce plain sugar and substitute with alternatives like Coconut sugar, Xylitol and Stevia in recent times.

Medjool dates are naturally sweet and high in energy and fibre, making them a perfect post- workout snack or, a healthy sweet snack for little ones to nibble on after dinner.

To make these  I used,

  • Walnut pieces – 20
  • Fresh Medjool  dates – 20
  • Rice bran oil – 1 teaspoon
  • Pink Himalayan salt, ground – 1/2 teaspoon

To proceed,

  • Coat the walnuts in a teaspoon of Rice bran oil and spread on a flat baking tray. Sprinkle with salt.
  • Preheat the oven to 200 degrees Celsius.
  • Roast the salted walnut pieces in a hot oven for 10 minutes until golden brown (they should smell heavenly by now!)
  • While the walnuts cool, slit one side of the Medjool dates with a paring knife and remove the seed.
  • Stuff each date with a walnut piece (enlist little fingers here, to finish the job quickly!)

Store in cool, dry place or, refrigerate during the summer months!

Approximate serving sizes are 2 – 4 pieces.

Please join in and comment below on what other low sugar, vegan, snack options you like to use. Thanks!