How do I make the coconut butter for these truffles?

Blend unsweetened desiccated coconut on high speed for 10-20 minutes, continually scraping the sides, until it forms a smooth, butter-like paste.

Can I use frozen strawberries instead of fresh?

The recipe specifies fresh sliced strawberries, which will blend smoothly into the coconut paste. Using frozen might alter the texture and moisture content of the truffle base.

What kind of chocolate should I use for dipping?

The recipe calls for both vegan dark chocolate and vegan white chocolate to create the double-dipped effect.

Why do I need to freeze the truffles twice?

Freezing the truffle balls initially helps them firm up for the first dark chocolate dip, and refreezing after the dark chocolate allows them to set before the final white chocolate coating.

How should I store these truffles?

After the final chocolate coating has set, store the truffles in the freezer to maintain their firm texture and prevent the chocolate from melting.

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Chocolate-Covered Strawberry and Coconut Truffles
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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A close-up of several homemade Chocolate-Covered Strawberry and Coconut Truffles, double-dipped in dark and white vegan chocolate, arranged on a plate.

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Ingredients You Need for Chocolate-Covered Strawberry and Coconut Truffles [Vegan, Gluten-Free]

2 cups unsweetened desiccated coconut
1 cups fresh strawberries sliced
3 teaspoons maple syrup
Vegan white chocolate
Vegan dark chocolate

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How to Prepare Chocolate-Covered Strawberry and Coconut Truffles [Vegan, Gluten-Free]

Using a blender, pour in the desiccated coconut and mix it, on a high speed, for 10-20 minutes. The coconut will slowly start to form a paste, which acts like a butter. You will need to keep scooping the mixture towards the blade as it has a tendency to stick to the outside.
Add the sliced strawberries and maple syrup to the mix and blend it up again until everything is fully combined.
When your creamy mixture is ready, line a tray or plate with parchment paper and, with your hands, or a spoon, scoop up the mixture and form it into balls. place the balls onto the lined tray and pop into the freezer for 15 minutes.
Whilst the pink coconut truffles are firming in the freezer, you can melt the chocolate.
Take the truffles out the freezer and cover each one with the dark chocolate.
Put them back in the freezer to firm up again, then take them back out and dip them in the white chocolate.