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Strawberry Creme Truffles

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This is a guest post from Melissa at My Whole Food Life. Her Strawberry Creme Truffles are a delicious, healthy dessert.

This is a guest post from Melissa at My Whole Food Life. Her Strawberry Creme Truffles are a delicious, healthy dessert.


Hi everyone! My name is Melissa from the blog, My Whole Food Life. I’m filling in for Annemarie as she enjoys some vacation time with her family. My blog features healthy, plant-based recipes with as few ingredients as possible. I love the challenge of making desserts healthier, so I have lots of sweet recipes. My husband also helps me create delicious savory recipes.

Today I want to share one of the most popular recipes from my blog. These Strawberry Crème Truffles are perfect for those summer berries. You only need 5 ingredients to make them. If you don’t have strawberries, that’s okay. Any berry will work in this recipe.

I use coconut butter in this recipe. Did you know you can easily make it yourself? It’s much cheaper to make considering it goes for over $9 a jar at the health food store! To make the coconut butter, all you need is unsweetened shredded coconut. Just blend it in a food processor or high-powered blender for about 20 minutes.

I hope you enjoy this recipe as much as my readers do.

Strawberry Creme Truffles

These strawberry creme truffles are an easy vegan dessert recipe.
Print Recipe
Prep Time:15 minutes
Cook Time:0 minutes
Freeze Time:1 hour
Total Time:1 hour 15 minutes


For the Filling

  • 1 cup coconut butter
  • 1 cup sliced strawberries
  • 2 tbs maple syrup

For the Chocolate

  • 1 cup dark chocolate chips
  • 3 tbs almond milk or milk of choice


  • In a food processor, mix the filling ingredients together very well.
  • Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems too soft, stick it in the fridge for 15 minutes.
  • Place the baking sheet with the formed balls in the freezer to firm them up.
  • While the balls are solidifying, melt the chocolate and milk in a double boiler. Stir constantly until all the chips are melted and the mixture is smooth.
  • Working quickly, use two forks to roll the balls into the chocolate, and place each ball back onto the lined baking sheet.
  • Place the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.
  • These truffles can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after defrosting for a minute or two though. Enjoy!


Calories: 172kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 121mg | Fiber: 3g | Sugar: 8g | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg
Servings: 12
Calories: 172kcal



  1. i did not know you could make your own coconut butter..thanks for sharing that and these truffles sound wonderful.

    1. Thank you! Yes it’s much cheaper to make your own. I hope you enjoy the truffles!

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