Prep time: 30 mins Cook time: 0 mins Rest time: 1 hr 15 mins Total time: 1 hr 45 mins
Servings: 12 truffles
Make it Dairy-Free and AIP: Use animal fat other than ghee or butter or omit the ghee completely and mix water with the dates and strawberry powder to form the filling
A simple spin on the classic strawberry truffle using only fruit, unsweetened chocolate, and animal fat.
What you need to make Strawberry Truffles
Ingredients:
- Unsweetened chocolate
- Strawberry powder
- Pitted dates
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Coarse Celtic sea salt (optional)
- Raw honey (optional) Use ASHLEYR for 10% off; Note: I recommend local or Manuka
Equipment:
Substitutions
You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor. You can also omit the ghee altogether and mix water with the dates and strawberry powder to form the filling.
How to make Strawberry Truffles
Prep the dates.
Soak the pitted dates in water for 1-2 hours to get them soft.
Make the truffle filling.
Melt the ghee.
Add the melted ghee, soaked dates, and sea salt to a blender. Blend until your preferred consistency. I prefer my truffle filling to be smooth, although if you like yours chunky, leave some date chunks in the filling.
Place the filling in a bowl and fold in the strawberry powder.
Place a sheet of parchment paper on a baking sheet.
Take about 1 tbsp of the truffle filling, roll it into a ball, and place it on a baking sheet.
Repeat until you have used all of the filling. This recipe should make about 12 truffles.
Place the truffles in the fridge to firm up for about 10-15 minutes.
While the truffles are firming up in the fridge, melt the chocolate.
Melt the ghee and chocolate in the same container on your stovetop on low heat, stirring consistently to prevent the chocolate from burning.
As soon as the chocolate is melted, remove it from the heat.
Put it all together.
Dip each truffle in the chocolate and fully immerse it. Once the truffle is fully covered with chocolate, place it back on the parchment paper.
Optional: Decorate the truffles.
Get creative! I garnished mine with leftover strawberry powder, drizzled with raw honey (ASHLEYR for 10% off), sprinkled with coarse Celtic sea salt, and even mixed the leftover chocolate I had with strawberry powder to make a strawberry-chocolate sauce and drizzled that over the top.
Once you’re done decorating the truffles, place them in the fridge for 1-2 hours to set. Then dig in!
Store in an airtight container in the fridge for up to 4-5 days, although I’m not sure they will make it that far without being devoured.
Tips to make the best Strawberry Truffles
- Don’t skip on soaking the dates. It makes a big difference if you’re going for a soft and creamy filling.
- Melt the chocolate on low and slow to prevent it from burning.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Strawberry Truffles
Strawberry Truffles
Equipment
Ingredients
- 4-6 oz unsweetened chocolate (6 oz if you want some for decorating; 4 oz if not)
- 25 pitted Medjool dates
- 1/2 cup + 1 tbsp grass-fed ghee (or butter)
- 1/2 cup strawberry powder
- 1/4 tsp sea salt (ASHLEYR for 15% off)
- raw honey, optional, to taste (local or Manuka - ASHLEYR for 10% off)
- Coarse Celtic sea salt (optional to taste)
Instructions
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Prep the dates.
- Soak the pitted dates in water for 1-2 hours to get them soft.
Make the truffle filling.
- Melt the ghee.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Place the filling in a bowl and fold in the strawberry powder.
Form the truffles.
- Place a sheet of parchment paper on a baking sheet.
- Take about 1 tbsp of the truffle filling, roll it into a ball, and place it on a baking sheet.
- Repeat until you have used all of the filling. This recipe should make about 12 truffles.
- Place the truffles in the fridge to firm up for about 10-15 minutes.
While the truffles are firming up in the fridge, melt the chocolate.
- As soon as the chocolate is melted, remove it from the heat.
Put it all together.
- Dip each truffle in the chocolate and fully immerse it. Once the truffle is fully covered with chocolate, place it back on the parchment paper.
Optional: Decorate the truffles.
- Get creative! I garnished mine with leftover strawberry powder, drizzled with raw honey (ASHLEYR for 10% off), sprinkled with coarse Celtic sea salt, and even mixed the leftover chocolate I had with strawberry powder to make a strawberry-chocolate sauce and drizzled that over the top.
- Once you're done decorating the truffles, place them in the fridge for 1-2 hours to set. Then dig in!
- Store in an airtight container in the fridge for up to 4-5 days, although I'm not sure they will make it that far without being devoured. 🙂
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
I made Fat Bomb truffles for my youngest for Halloween, and couldn’t resist tasting as I went even though I’ve been off carbs for a couple years. These truffles are something that I could enjoy making! Thanks for the creative approach. Stunning photography!