Strawberry Cheesecake Truffles
A decadent dessert that you can feel good about eating. All the richness of strawberry cheesecake without any refined sugar. You won’t be able to stop at one!
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup frozen strawberries thawed and drained
- 3 tbsp maple syrup
- 4 tbsp vegan cream cheese I use Daiya
- 200 grams melted chocolate I used 55% dark (GF)
Instructions
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Put the coconut in a food processor, and mix it on high until it becomes like a paste. (You’ll blend for about 2-3 minutes).
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Add the strawberries, and mix again on high until it’s smooth. Add the maple syrup and cream cheese and pulse until everything is well combined.
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Roll the mixture into balls and place on a piece of parchment paper on a baking sheet. Pop in the freezer for 1 hour.
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Using a double boiler, melt the chocolate in a mixing bowl. Or you can microwave it in intervals. (25 seconds at a time for 2-3 minutes). Once the chocolate is melted and smooth, pull the balls out of the freezer. Using a fork, dip the balls into the chocolate. Place back on the baking sheet.
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Once all the balls are covered in chocolate, place in the fridge for one hour.
Recipe Notes
If you are not dairy-free or vegan, regular cream cheese is perfect for this recipe as well. I have tested both.
