I’m so excited about these Dark Chocolate Strawberry Truffles! These are one of my favorite things I’ve ever created for the blog, so far. They are perfect for Valentine’s Day too, because they are a combination of dark chocolate and strawberries. You don’t need to wait until Valentine’s Day to enjoy these though. Go make them now. You can thank me later!

What You’ll Need

Almond Flour
Almond Butter
Maple Syrup
Freeze Dried Strawberries
Dark Chocolate Chips

How to Make these Dark Chocolate Strawberry Truffles

In a mixing bowl, add the almond flour, almond butter and maple syrup and stir with a handheld blender. Next, crush up the freeze-dried strawberries until they are a powder. I used my spice grinder but you can also put them in a baggie and hit them with a pan or rolling pin. This is also a source of stress relief. Ha!

I got my freeze-dried on Amazon. You can also get them on Thrive Market. Click HERE to purchase on Amazon and have them delivered in two days!

Add the strawberries to the almond flour mixture and mix in with the handheld blender.

Line a baking sheet with parchment paper. Using a melon scoop, scoop out one ball at a time. Give it a good squeeze in your hand and then roll it into a ball. If for some reason, the dough is too crumbly when you squeeze it, add in a little more almond butter. Place each truffle on the parchment lined baking sheet. Do this until the mixture is gone. Place in the refrigerator for 1 hour to set up. This should make 10-12 truffles.

You can click HERE to go watch in Instagram Reel that I made showing how to make these.

After an hour has passed, in a double-boiler, add 1 cup of dark chocolate chips. If you don’t know what a double-boiler is, it’s when you take a glass or metal bowl and sit it on top of a pot that has boiling water. The heat from the steam will melt the chocolate in your bowl.

After the chips are melting, remove the glass bowl from the double-boiler. Be careful not get burned from the steam.

Remove the truffles from the refrigerator. One by one, dip them into the melted chocolate and then place back on the parchment lined paper. Set back in the refrigerator for one more hour. I know it’s hard not to eat all of them right now but trust me it’s worth the wait!

You’ll Also Love…