Perfect for Valentine’s Day -gifts for teachers, loved ones or a personal splurge. These truffles are flavorful, delicious and almost guilt free 😜
1 cup coconut cream canned
2 cups freeze dried strawberries
28 oz chocolate chips (bittersweet)
2 cups cocoa powder
Heat coconut milk in a saucepan until warm but not to a boil. Add chocolate and whisk until smooth. Add dried strawberries and stir with a spoon or spatula until strawberries are coated in chocolate.
Spoon chocolate into truffle mold and let sit in the fridge for one hour. Place 2 cups of cocoa powder into a large ziplock bag. Remove from mold and place truffles into bag with cocoa. Lightly shake to coat truffles. Use a metal strainer or mesh strainer to sift our extra cocoa powder.
Enjoy, guilt free!
If you do not have truffle molds you can pour your melted mixture into a parchment lined cookie sheet and cool for 90 rather than 60 minutes. Use a spoon to scoop 1-inch sized scoops of chocolate chilled mixture and roll into balls. Follow the same steps to coat in cocoa and enjoy!
Tip: I use disposable gloves to handle and or roll truffles in order to prevent sticking or tearing of the chocolate.