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!
- 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)
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).
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.
Roll the mixture into balls and place on a piece of parchment paper on a baking sheet. Pop in the freezer for 1 hour.
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.
Once all the balls are covered in chocolate, place in the fridge for one hour.
If you are not dairy-free or vegan, regular cream cheese is perfect for this recipe as well. I have tested both.