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Friday, 29 January 2016

Chocolate covered Strawberry & Coconut Truffles

Vegan, Dairy-free, Egg-free, Wheat-free, Gluten-free, utterly delicious

It's coming up to Valentines day and i wanted to make something extra special and raw, with a low sugar content, but still tastes & looks amazing.
They could be given to your loved one on Valentines day or given to your mum for mothers day, or just made to enjoy as a special treat

-2 Cups of unsweetened Desiccated Coconut
 -1 Cups of Fresh Strawberries sliced
-3 Teaspoons of Maple Syrup
-Dairy-free White Chocolate(I used Choices White buttons)
-Dairy-free Dark Chocolate ( I used Luxury Kinnerton)
This Recipe makes approximately 18 Truffles (depending on the Size)

Step 1- Using a Food Processor or Blender, pour in the Desiccated Coconut & mix on a high speed for 10-20 minutes.
The Coconut will slowly start to form a paste, which acts like a Butter.
You will need to keep scooping the mixture towards the blade as it has a tendency to stick to the outside.
Step 2- Add the sliced strawberries and maple syrup to the mix and whizz up again until fully combined.(If your mixture is too soft to mould, pop it into the Freezer for 10 minutes to firm up.)

Step 3- When your Creamy mixture is ready, line a tray or plate with grease Proof Paper and with your hands or a Spoon, scoop up some of the mixture and form into Balls.Place the Balls onto the lined Tray and pop into the Freezer for 15 minutes.

Step 4- Whilst the Pink Coconut Truffles are firming in the freezer, you can melt the chocolate.

Step 5- Create a ban-marie and start to melt the Chocolate until smooth & creamy.

Step 6- Take the truffles out the freezer and cover each one with the Chocolate.

This is the time you can add extra decoration, like sugar hearts, hundreds and thousands etc. Just make sure they are vegan.

Step 7- Place them into the fridge to cool and set. After around twenty minutes they are ready to serve.

I decided to make some cute heart chocolates with the left over dark Chocolate.
 I added some edible sprinkles in the bottom of a silicon heart mould and then poured the hot, silky Chocolate over the top.
I then placed them into the freezer to set for about fifteen minutes. Then they are ready to take out the mould and serve. 
They look great served alongside the Truffles.It is best to keep the truffles in the Fridge until serving.

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Holly Jade



  1. Thanks for sharing the recipe. Looks easy to follow. I can't wait using my Celebes Desiccated Coconut from

    1. Your welcome! Its a very easy recipe which tastes amazing! Enjoy :)

  2. Where did you get the heart mold? :)


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