This no-bake truffle is raw and can easily be made organic. They are small enough to be guilt-free!
Ingredients
- coconut oil: 2 cups (melted)
- unsweetened cocoa powder: 1 cup
- raw honey: 0.5 cup (melted)
- stevia powder: 2 Tbsp (optional)
- strawberries: 0.75 cup
- coconut oil: 0.25 cup
- sunflower seed butter: 0.25 cup
- raw honey: 2 Tbsp
- lemon: 0.5 piece (juiced)
- vanilla bean, split lengthwise and seeds scraped: 1 piece
- Himalayan rock salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
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Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
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Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
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Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.
