July 6, 2015

Strawberry Coconut Truffles

1 cup coconut butter (*see below)
1 and 1/2 cup sliced strawberries
3 Tbsp of maple syrup
1 tsp honey

Process in a food processor until smooth. Spoon 1 tsp balls onto a parchment paper lined baking sheet and freeze 30-60 minutes. If it's difficult to form, place the mixture in the fridge to harden a bit before spooning it out onto your baking sheet.

In a double boiler, mix 1 cup dark chocolate, 3 Tbsp almond milk, 1 tsp coconut oil.

Working fast, cover the strawberry pieces and then freeze for 10 minutes.

Yum yum.

Makes quite a bit, store in the refrigerator for one week or in the freezer for one month.

2-3 truffles is one treat yellow on 21 Day Fix

*To make coconut butter, place 2 cups of unsweetened, shredded coconut in your food processor and process until a butter like paste forms. You'll need to scrape down the sides several times.

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