Strawberry Crème Truffles

Strawberry Crème Truffles

Servings: Makes 12 Truffles

Using fresh strawberries and coconut butter, these strawberry crème truffles are a lower sugar and vegan treat! Simple and easy to make in our Mini Prep Pro.


  • 150g Coconut butter  
  • 150g Strawberries, roughly chopped
  • 2 Teaspoons maple syrup
  • 200g Good quality dark chocolate broken into pieces


  1. Place the coconut butter, strawberries and maple syrup into the food processor and process using the CHOP function until fully combined, smooth and creamy.
  2. Using a teaspoon take out bite sized pieces of the mixture and roll between your palms to form small balls. If the mixture is too soft place in the fridge for 15 minutes to firm up. Place the balls on a baking tray lined with greaseproof paper.
  3. Once the mixture is shaped into balls place the baking tray into the freezer to allow the balls to firm up.
  4. Whilst the balls are firming up, melt the chocolate.
  5. Place the chocolate into a double boiler or heatproof bowl set over a saucepan of simmering water. Allow the chocolate to melt, stirring occasionally until smooth and glossy.
  6. Remove the balls from the freezer and using two forks place them, one at a time, into the chocolate and roll to coat. Place them onto the lined baking tray.
  7. Chill in the fridge for 30 minutes before serving or place into an airtight container and store in the fridge for up to 5 days.