Here’s a delicious raw vegan strawberry coconut truffle recipe that’s also paleo-friendly.
These truffles are refreshing and very easy to make, which makes them perfect for the summer. What’s more, they require only 5 ingredients and a few minutes to make.
I used wild strawberries and my truffles didn’t turn out as pink as I was hoping, but they were delicious and flavorful nevertheless.
- 1/3 cup of strawberries
- 4 tablespoons of coconut cream
- 1 tablespoon of coconut oil
- 1 cup of desiccated coconut
- Maple syrup (or another sweetener of your choice) to taste
Refrigerate a can of coconut milk overnight. Then, scoop out the coconut cream. See more details here.
Wash and mash the strawberries. I used a fork, but you can do it in a blender or food processor if you prefer.
Mix the coconut cream, coconut oil and maple syrup together.
Add the mashed strawberries and mix thoroughly.
Start adding the desiccated coconut little by little, while mixing everything together. Using a silicone spatula helps a lot.
Shape truffles out of the mixture (if the mixture is too soft, you can put it in the fridge for 30-40 minutes until it hardens a bit, or add some more desiccated coconut).
They need a few hours in the fridge to set up.
If you like the recipe, share it with your friends and if you try making these raw truffles, please let me know how they turned out for you!
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