Sweep your sweetheart off their feet with a batch of these vegan chocolate-covered strawberry truffles
These gorgeously giftable vegan chocolate-covered strawberry truffles are a lovely little taste of something sweet for after a romantic vegan meal.
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Chocolate-covered strawberries are a popular choice to nibble on during a steamy date-night.
Elevate the experience with luxurious strawberry truffles enrobed in rich dark chocolate and adorned in a playful layer of coconut.
Whether served as a little taste of something sweet after a romantic meal or presented in a charming gift box, these vegan truffles make for a heartfelt homemade Valentine’s Day gift for someone special.
With strawberries, chocolate, and coconut thought to possess aphrodisiac properties, this recipe is a triple-whammy for anyone looking to ignite a spark of romance.
How to melt chocolate with a bain-marie
Don’t fret if you don’t have a purpose-made bain-marie (also known as a water bath or double boiler), you can easily create one with the pots and pans you have at home.
A bain-marie ensures gentle, uniform heating by utilising steam from boiling water to warm a bowl or pan from beneath. To make your own, find a heatproof bowl (preferably glass or metal) that will fit snugly on top of one of your saucepans without touching the bottom of the pan.
Fill the saucepan with hot water, and set it to boil on the stove with the bowl on top. Once the water is simmering, add your chocolate to the warm bowl and stir until it’s melted.
Take care not to let any water get into your chocolate mixture when warming it over the bain-marie, as this will make your chocolate seize up and become too solid to use.
Alternatively, you can melt your chocolate and coconut oil in the microwave.
Break your chocolate into small chunks and microwave at low power for 30 seconds at a time, stirring well each time. If your coconut oil is already liquid, stir it into your melted chocolate at the very end.
Recipe tips:
In a hurry, or making these truffles on a hot day? Pop your vegan truffle balls into the freezer to firm them up faster. The colder temperature of the surface of the balls will also help your chocolate coating to set faster.
The chocolate mixture will stay liquid at relatively low temperatures, so you don’t need to heat it for too long once it’s melted and you can take your time while dipping.
Prevent a mess when dipping your truffles by using a cocktail stick or fork to skewer the balls.
Total Time: 2 hours 20 minutes
Prep Time: 20 minutes, plus time to set
Calories: 135
Servings: 10
Rating:
Nutritional information per serving:
Serving size
47g
calories
135
fat
11g
saturates
7.8g
carbs
7.9g
sugars
4.7g
fibre
4g
protein
1.1g
salt
0.01g
Total Time: 2 hours 20 minutes
Calories: 135
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the strawberry filling
- 25 25 g strawberries
- 6 6 g coconut flour
- 0.1 0.1 Tbsp coconut oil, melted
- For the chocolate coating
- 10 10 g dark chocolate
- 0.2 0.2 Tbsp coconut oil
- 0.4 0.4 Tbsp desiccated coconut
Method
- Blend the strawberries until puréed, then add the flour and oil and mix well. Roll the mixture into 10 balls and place into the fridge for 1 hour to firm up.
- To make the chocolate coating, add the chocolate and oil to a bain-marie and stir together until melted. Dip the strawberry balls in the chocolate mixture, then roll in the desiccated coconut and place on a tray. Put in the fridge to set.
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