I’m going to come right out and say it:
3 ingredient desserts are my love language.
As is chocolate. But for as much as this girl loves fruit, I’ve never been a huuuuge fan of the whole chocolate-fruit combo.
If I’m going to eat chocolate, give me chocolate, you know? And then put some more chocolate on top of that. And then add in a little extra chocolate for good measure. Don’t disrupt that rich and creamy goodness with a fruit chunk, plz.
That said, Mark loves fruit and can, unlike me, live day to day without having chocolate within an arm’s reach. How? I have no idea. But that man has been chocolate-free for days now, and I honestly can’t believe he’s still standing.
That’s why these Vegan Chocolate Strawberry Truffles are the perfect dessert for an “opposites attract” kinda couple.
Deep, dark, rich, creamy chocolate for her.
Bright, fruity, sweet, tart strawberry for him.
The perfect pair, combined into one mouthwateringly perfect bite.
This chocolate truffle is so rich and decadent, you need that zip of the strawberries to help balance out your bite. Otherwise, it would be a “one and done” kind of dessert.
Because of that light coating of strawberry, you can have five to yourself, easy! Or maybe six. I dunno. They were gone in a day, and I lost count of how many I ate after three.
Point is: they’re just as easy to make as they are to consume.
The chocolate truffle part is made up of two ingredients: chocolate and coconut milk. Simple! You melt them together, and pop the mixture in the fridge to set for about 30 minutes. The milk helps the melted chocolate set up again, but the mixture doesn’t get rock hard. Instead, the truffles end up super silky, creamy, and melt-in-your-mouth dreamy.
And once you scoop the truffles into balls, you roll them in…crushed dehydrated / freeze-dried strawberries! I found a bag at Aldi, but I know they sell them pretty much anywhere these days. They’re sweet and tart and so weirdly satisfying whole, but once you crunch them up into a powder, they coat our truffle balls perfectly.
And at the end of the day, you’re eating pink chocolate. That’s pretty wonderful if you ask me.
I think you should totally make these babies for Valentine’s Day. The recipe’s on the smaller side – you’ll end up with about 12 truffles -, so it’s perfect for sharing with bae or for gifting yourself a little sweet treat.
I know you’ll love these cute little balls of fun.Print
3 Ingredient Vegan Chocolate Strawberry Truffles
A fast, simple, delicious 3-ingredient dessert! 100% no bake, vegan, and ready to eat in about an hour!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 truffles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
3.5 oz. vegan dark chocolate, chopped
3 and 1/2 Tbsp. canned, full-fat coconut milk
.5 oz. dehydrated / freeze-dried strawberries, crushed into a powder*
- Add your chopped chocolate and coconut milk to a microwave-safe bowl, and microwave for 30 seconds. Mix until completely smooth, and place in the fridge to set, about 1 hour.
- Once set, measure 1 tsp.-sized balls and roll to smooth. The heat from your hands will help form the truffles. It helps to keep a towel close – this is not a clean job!
- Add your strawberry powder to a small bowl. Roll your truffles in the strawberry powder once you’re ready to serve. You can pop the coated truffles back in the fridge for a bit to set, but it’s better to keep the coating as “fresh” as possible – it rehydrates and gets messy if it’s on the truffles for more than a few hours.
*I crushed my strawberries up with a mortar and pestle. You can also use a small food processor or just crush them with your hands in the bag. Whatever works!
Keywords: truffles, chocolate, vegan truffles, chocolate strawberry
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