- 3/4 cup freeze-dried strawberries
- 1/2 cup pitted medjool dates
- 3/4 cup almond flour
- 1/4 cup cashew butter
- 1 teaspoon vanilla extract
- 2 tablespoons coconut cream
- 1 (3 ounce) bar 85% dark chocolate, roughly chopped
- 1 tablespoon coconut oil
In a food processor, blend freeze dried strawberries until fine/powder-like consistency is reached. Add in the pitted medjool dates until they form into a ball, about 1 minute. Add in almond flour, cashew butter, vanilla extract, and coconut cream. Blend until combined and you reach a smooth consistency, 1-2 minutes. Remove dough from food processor and roll into 14 - 15 balls. Move to freezer to harden for 15 - 20 minutes.
Combine your chopped chocolate and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until chocolate has melted. Dip each frozen truffle into the melted chocolate, making sure they are completely coated. Move back to freezer to let chocolate set/harden, an additional 5 - 10 minutes. Store in fridge or freezer for longer term storage. Best served cold.