This recipe I saw on Facebook. Have you ever gone to Tip Hero's facebook page and watched any of their videos? Wow, are they addicting. Anyways... What intrigued me most about the recipe was the coconut butter. You can make your own coconut butter from scratch and all you need is some unsweetened coconut flakes and a food processor. It's pretty much the same way you would make peanut butter and the coconut flakes eventually turn into coconut butter. Is your mind blown? Mine was, when I watched that video.
How to make Coconut Butter
Add 2 cups of unsweetened coconut flakes to a food processor and pulse. After 2 minutes is up, check to see if the coconut has started to form a paste yet. If not, continue to keep on blending until the coconut butter has formed.
How to make Coconut Truffles?
- Line a baking sheet with parchment or wax paper.
- Using a food processor, pulse the coconut butter and strawberries together until the strawberries have been pureed, which should take less than a minute. The mixture turns a lovely shade of pink and will look a little soft (if it’s too soft, refrigerate for 30 minutes). Take a tablespoon of the filling and roll into a ball, then set on the parchment or wax paper. Repeat with the remaining filling.
- Place the tray of truffles in the freezer for at least one hour, or until you can hold a truffle in your hand and dip it in chocolate without the truffle falling apart.
- Once the truffles have been in the freezer for an hour, place the finely chopped dark chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute, then remove from the microwave and stir with a spatula. If the chocolate still has unmelted chunks in it, microwave again at 50% for an additional 15-30 seconds until the chocolate is melted. The reason for setting the power level at 50% is because chocolate will burn if it gets too hot.
- Dip a truffle into the dark chocolate (you can use a fork or a toothpick or even just your hands, whatever you feel comfortable using. Work quickly, because the chocolate will start to harden as it cools. If it gets too thick, put it back in the microwave on half-power for 10-15 seconds and stir back together.
- Repeat with the rest of the truffles.
- Put the tray in the fridge for 15 minutes or until the chocolate has set. Store in the refrigerator for up to two weeks.
- Makes about 25 truffles
Where can I find coconut butter?
Places online like Thrivemarket.com has coconut butter. Amazon sells it as well.
Other Recipes To Try
Air Fryer Bacon and Egg Toasts
If you like this recipe for Strawberry Coconut Truffles let me know by leaving a comment below, uploading a picture to my Pinterest or tagging me on Instagram @recipediariesww
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Strawberry Coconut Truffles
- Yield: 25 1x
Ingredients
- 1 cup coconut butter, softened* (you can soften it by setting the jar in a pan of hot water for 10-15 minutes or until the coconut butter has softened) (see recipe notes)
- 1 cup sliced strawberries
- 8 oz finely chopped dark chocolate
Instructions
- Line a baking sheet with parchment or wax paper.
- Using a food processor, pulse the coconut butter and strawberries together until the strawberries have been pureed, which should take less than a minute. The mixture turns a lovely shade of pink and will look a little soft (if it’s too soft, refrigerate for 30 minutes). Take a tablespoon of the filling and roll into a ball, then set on the parchment or wax paper. Repeat with the remaining filling.
- Place the tray of truffles in the freezer for at least one hour, or until you can hold a truffle in your hand and dip it in chocolate without the truffle falling apart.
- Once the truffles have been in the freezer for an hour, place the finely chopped dark chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute, then remove from the microwave and stir with a spatula. If the chocolate still has unmelted chunks in it, microwave again at 50% for an additional 15-30 seconds until the chocolate is melted. The reason for setting the power level at 50% is because chocolate will burn if it gets too hot.
- Dip a truffle into the dark chocolate (you can use a fork or a toothpick or even just your hands, whatever you feel comfortable using. Work quickly, because the chocolate will start to harden as it cools. If it gets too thick, put it back in the microwave on half-power for 10-15 seconds and stir back together.
- Repeat with the rest of the truffles.
- Put the tray in the fridge for 15 minutes or until the chocolate has set. Store in the refrigerator for up to two weeks.
- Makes about 25 truffles
Notes
myWW points: Blue 7; Green7; Purple 7
- Category: Easy
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 119
- Sugar: 5.99
- Fat: 10.1
- Saturated Fat: 7.37
- Carbohydrates: 8.89
- Fiber: 2.3
- Protein: 1.06
Keywords: strawberry coconut truffles
Jenna says
If you can't find it you can always make coconut butter at home. Look up how to make coconut butter.
Sarah says
Sorry...I meant, that since I don't have a food processor, can I purchase it? Or do you think a blender would work? Thanks!
Sarah says
Where would I find coconut butter? I've never seen that before?