Valentine’s Day is quickly approaching! Sweet Treats typically sabotage any good eating habits. While cruising Pinterest, we found these lovelies originally posted on MyWholeFoodLife.com, and of course had to hack the salt to have these in our life! The filling is 3 ingredients, and 2 ingredients for the dark chocolate glaze. The preparation is simple as well, so gentlemen, get cracking and deliver a box of handcrafted truffles to your Valentine!
In the original recipe we found, the glaze calls for almond milk. Some almond milk brands we found were higher in sodium than we liked, and we had someone with nut allergies (coconut is not in the tree nut category, but please check with your doctors if it is OK) to consider, so we swapped the coconut oil instead of the almond milk.
The coolest part is the making of the coconut butter. You simply pour the unsweetened shredded coconut into the food processor and switch it on. It takes about 20 minutes to completely convert, but with some occasional scraping down of the walls of the processor, it is a very slick procedure. Enjoy!
Low Sodium, Vegan, & Gluten Free Strawberry Creme Truffles
Low Sodium, Vegan, & Gluten Free Strawberry Creme Truffles
Ingredients
- 2 1/2 cups Unsweetened shredded coconut --this makes 1 cup of coconut butter It needs to be the full fat shredded coconut to work.
- 1 cup Sliced strawberries
- 2 T Maple syrup I used real organic
- 1 cup Dark chocolate chips
- 1 T Coconut oil
Instructions
- In the food processor, blend up the shredded coconut, scraping the sides down every few minutes. Be prepared to be patient. It takes about 20 minutes.
- When the coconut butter is ready, add the strawberries and maple syrup to the processor and blend the ingredients until they are smooth.
- Use a cookie scoop or a spoon drop small balls (1 to 2") onto a baking sheet lined with wax paper.
- If the filling is too soft when forming the balls, stick the mix into the fridge for 15 minutes to allow it to firm up.
- Stick the completely formed truffle balls on the sheet into the freezer to completely firm up (about 20 minutes).
- While they are firming, use a double boiler method to melt the dark chocolate and the oil.
- Stir constantly while they are melting to create a smooth mixture.
- Working quickly, use two forks to roll the truffle balls into the chocolate and place back on the cookie sheet.
- Place the completed truffles back into the freezer for 30-60 minutes for the chocolate shell to set.
- They can be kept in the freezer until ready to be served. At the time of serving let them sit for a few minutes to soften slightly and serve.
Notes
Nutrition
wow! Great recipes and I’m gonna try and convert the chicken wings to Vegan…Thanks for all your research & testing too.