Today’s plant based recipe uses only 4 ingredients with no cooking involved is quick to make & delicious. These white chocolate strawberry truffles simply vanish! So make a double batch and store in the fridge.
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! As a relatively lighter flavoured “flour”, the strawberries and cocoa butter flavours really shine making a delicious tasting truffle.
This recipe is,
- only 4 ingredients
- full of strawberry goodness
- Cocoa butter
- gluten free
- contains protein, fiber and healthy carbs from coconut flour.
Coconut flour is currently everyone’s favorite ingredient due to being a part of the raw, keto, vegan, paleo and low carb diets. Being lower in fat as compared to almond flour and soaking up large amounts of liquids makes coconut flour a very attractive ingredient to cook with. Coconut flour is packed with fiber, which may help keep blood sugar levels in check. The high fiber levels also help improve digestion. Coconut flour contains a type of fat called lauric acid that may help fight some infections. Once in the body lauric acid turns into a compound called monolaurin. Laboratory research has shown that lauric acid and monolaurin may help kill harmful bugs causing common infections.
Coconut flour has a subtle taste of coconuts and tastes fluffy and airy in recipes.
Now, on to this quick recipe for white chocolate strawberry truffles,
White Chocolate Strawberry Truffles
Vegan, gluten-free, 4 ingredients, no cooking or appliances involved! No processed sugar either!
- 2/3 cup Coconut Flour
- 1/3 cup Strawberries, chopped roughly
- 4 tablespoons Cocoa Butter, slightly melted
- 6 tablespoons Rice Malt Syrup
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.
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.
Store at room temperature, coat in melted raw chocolate or simply eat up!