Healthy Chocolate Covered Strawberry Truffles! Perfect for Valentine’s Day, festive holidays, or simply as an everyday indulgence, these truffles are delightful to eat.

These Healthy Chocolate Covered Strawberry Truffles are little gems that are not only easy to whip up but also bursting with flavor and feel good ingredients. Made with freeze-dried strawberries and a rich, dark chocolate coating, they are the epitome of a sweet treat that won’t derail your health goals. Trust us, once you take a bite, you’ll understand why we devoured them in no time.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

These tasty truffles are little balls of heaven that you won’t be able to resist! With their luscious chocolate coating and tasty strawberry center, they’re not only a treat for the eyes but also a delight for the taste buds.

Easy to make and perfectly delicious, we devoured them in record time! Whether you’re looking for a sweet snack to impress your friends or a healthier dessert option for yourself, you gotta give this one a try!

Tips for Success:

• Flavor Profile: These Healthy Chocolate Covered Strawberry Truffles are easy to make, absolutely delicious, healthy and pretty. Perfect for Valentine’s Day, holidays, cookie trays, or simply everyday yumminess.
• Truffle Dough: The truffle mixture “dough” is not sticky, but it should hold together very nicely when rolled into balls.
• Freeze-Dried Strawberries: We used freeze-dried strawberries you could substitute the strawberries for raspberries or other freeze-dried fruits.
• Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water, and place into the food processor at the appropriate time. If you soaked the Medjool Dates, they may be a little dough than anticipated. You may need to adjust the almond flour accordingly.
• Almond Flour Substitutes: Almond flour plays perfectly in this recipe. We have not tested any substitutions nor have any to offer.
• Cashew Butter Substitutes: You can try the typical cashew substitutes: almond butter, other nut or seed butters with the understanding that the flavor and texture will change accordingly.  You may need to adjust/add ingredients to compensate.   We have not tested any substitutions.
• Tahini: The tahini is optional. The tahini should be very runny. This helps keep the melted chocolate runny, so the truffle balls are easily coated. If your tahini is thick and clumpy skip the tahini. It is not a required ingredient.
• Dipping in Chocolate: After dipping the balls in chocolate, place them on a drying rack to dry (or plate), then place them in the refrigerator. You may need to use a sharp knife to loosen them from the drying rack or plate. If placing them on a plate, cover the plate in plastic wrap or parchment paper for easier removal.
• Crushed Strawberry Bits: These are the small bits of crushed freeze-dried strawberries that are typically at the bottom of the package.

Leftovers and Freezing:

Leftovers will generally keep 7 days in the refrigerator.  Store in a covered container.

These truffles freeze well.

Pantry Products:

• Freeze-Dried Strawberries: We used a 0.7 ounce (20g) package of Natierra Premium Freeze-Dried Strawberries. Feel free to use your favorite freeze-dried strawberries.
• Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter.  Feel free to use your favorite raw cashew butter in this recipe.  Read the label, make sure the only ingredient is raw cashews.  Do not use a salted or sweetened cashew butter.
• Dark Chocolate Chips: We used Enjoy Life Dark Chocolate Morsels. Feel free to use your favorite semi-sweet or dark chocolate chips/morsels.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Food processor

If you try these delicious truffles, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Chocolate Covered Strawberry Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes (+30 Minute Rest Time)
• Total Time: 25 Minutes (+30 Minute Rest Time)
• Yield: 11-12 Truffles 1x
• Category: Dessert
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

These Healthy Chocolate Covered Strawberry Truffles are little gems that are not only easy to whip up but also bursting with flavor and feel good ingredients.

---

Ingredients

Scale 1x2x3x

Base Ingredients:

• 1 – [ 0.7 oz. (20g) package ] freeze-dried strawberries (3/4 cup)
• 7 Medjool dates, pitted
• 2 Tablespoons cashew butter *
• ¼ cup almond flour
• 1 teaspoon vanilla
• 1 teaspoon hot water (+/-)
• Pinch sea salt *

Chocolate Coating Ingredients:

• ¾ to 1 cup dark chocolate chips *
• ½ teaspoon tahini (optional) *

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place the Medjool dates into the food processor, process for 30 to 45 seconds, until the dates are thoroughly chopped into tiny pieces.
2. Then place the freeze-dried strawberries into the food processor, process for 30 to until the strawberries are thoroughly chopped into a powder-like consistency.
3. Next add all the remaining Base Ingredients and process until the mixture comes together by testing the mixture.
4. Test the “dough mixture” by pinching it to see if it holds together easily. If too dry, add an additional ½ to 1 teaspoon of hot water. Continue until the dough holds together nicely. If too wet, add a teaspoon of almond flour and process.
5. When the “dough” holds it shape, scoop up 1 tablespoon (or a small cookie scoop) of the mixture, roll into a firm ball and set on a parchment paper lined plate. Repeat until all the mixture has been rolled into balls.
6. Place the plate in the freezer for 30 minutes or until very firm. Leave in the freezer until ready to cover with melted chocolate.
7. Once firm, place the chocolate chips in a small stockpot (or microwave) and melt over low heat until thoroughly melted, stirring constantly to prevent burning. If microwaving, heat in 10 second intervals and stir, then repeat until all the chocolate is melted. Remove from the heat and stir in the tahini.
8. Dip each of the strawberry balls into the chocolate and then place on a cookie rack to dry. Sprinkle the tops with a tiny bit of crushed strawberry crumbles.
9. Once all the strawberry balls have been dipped in chocolate, store them in the refrigerator in an air-tight container. They also freeze well.

---

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 11 to 12 truffles

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.