Description
These Strawberry Cream Chocolates are rich, indulgent bites filled with a naturally sweet strawberry coconut cream and coated in smooth, glossy chocolate. Made with freeze-dried strawberries and dairy-free ingredients, they’re perfect for gifting, holidays, or a special treat any time.
Ingredients
Strawberry Cream Filling:
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11.25 ounces (1 cup) sweetened condensed coconut milk
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1 cup freeze-dried strawberries
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½ teaspoon vanilla extract
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Pinch of salt
Chocolate Coating:
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2½ cups chocolate chips (semi-sweet or dark)
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1 teaspoon coconut oil
Instructions
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Make the filling: In a food processor, blend the freeze-dried strawberries into a fine powder.
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In a medium bowl, mix the strawberry powder with sweetened condensed coconut milk, vanilla extract, and a pinch of salt until smooth. Refrigerate for 30–45 minutes until firm enough to scoop.
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Shape the filling: Scoop and roll the mixture into small balls or press into molds. Place on a parchment-lined tray and freeze for 20–30 minutes until solid.
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Melt the chocolate: In a microwave-safe bowl or double boiler, melt the chocolate chips with the coconut oil, stirring until smooth and glossy.
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Coat the chocolates: Using a fork or dipping tool, dip each piece of strawberry cream into the melted chocolate, allowing excess to drip off. Place back on the tray.
- Chill to set: Refrigerate for 10–15 minutes until the chocolate is firm. Store in the fridge for up to 1 week.
Notes
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For a smoother filling, blend all the filling ingredients in a food processor.
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Use silicone molds for shaped chocolates or truffles.
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You can use white or milk chocolate instead of dark, if preferred.
- Keeps well frozen for up to 1 month in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American