These Vegan Strawberry Chocolate Truffles are so easy to make and perfectly indulgent.
Before the dairy-free days, I used to absolutely love strawberry-flavoured chocolates – they’re so sweet and fragrant and highly addictive.
So, naturally, I was keen to try to recreate something similar in my own kitchen.
I turned to these Cashew Chocolate Truffles and these Matcha Chocolate Truffles for inspiration, adapting my go-to homemade chocolate truffle base of creamy, dreamy blended cashew nuts and heavenly white chocolatey cacao butter.
After much deliberation about what to use for strawberry flavour, I went for strawberry jam! It adds both flavour and sweetness, whilst keeping the texture of the truffles luxuriously smooth and not watery (yes, using fresh strawberries in this recipe doesn’t have a happy ending).
And if you’d like to keep these truffles refined sugar free, make sure to look out for a refined sugar free jam!
I created the pretty baby pink colour by adding a tiny pinch of dried beetroot powder, but it’s definitely not essential as the taste will be just the same!
I dusted off these truffles with some cacao powder, but you can use whatever else you wish. Other delicious coatings include:
- Melted dark chocolate
- Matcha green tea powder
- Desiccated coconut
- Cacao nibs
I’m so happy with how these Vegan Strawberry Chocolate Truffles turned out…Their fruity, strawberry aroma, velvety-smooth texture and decadent chocolate flavour is to die for! AND they’re surprisingly healthy too.
If you love chocolate as much as I do (who doesn’t!), take a look at my:
- Cashew Chocolate Truffles
- Healthy Snickers Ice Cream Bites
- Matcha Chocolate Truffles
- Hazelnut Chocolate Truffles
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Vegan Strawberry Chocolate Truffles:
Vegan Strawberry Chocolate Truffles
- 120 g (1 cup) raw cashew nuts soaked in cold water overnight or in hot water for 10 minutes
- 20 g (0.7oz) cacao butter
- 3 teaspoons strawberry jam (ensure refined sugar free if necessary)
- 1 teaspoon vanilla extract
- Pinch salt, to taste
- Pinch dried beetroot powder (optional)
- 2 teaspoons cocoa powder for dusting
- Drain soaked cashews and add to a food processor along with the cacao butter*, strawberry jam, vanilla, salt (and dried beetroot powder if using)
- Whizz until completely smooth
- Taste and add extra strawberry jam if desired
- Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave for 4-5 hours to harden – the mixture should be hard enough to easily shape into balls
- Sprinkle cocoa powder onto a plate
- Use two teaspoons to make teaspoon-sized balls of the mixture, then use your hands to roll the mixture in the cocoa powder
- Repeat for the rest of the mixture
- Keep truffles in an airtight container in the fridge for up to a week
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