Vegan, Gluten Free and Paleo Strawberry Chocolate Truffles

VEGAN,GLUTEN FREE & PALEO CHOCOLATE TRUFFLES

Makes 12 large truffles OR 24 smaller truffles

INGREDIENTS:

16 oz strawberries, using the whole strawberry including the hull/crown(green stuff) sliced in half

1-1.5 cups coconut butter

½ cup melted coconut oil

1 juice of a lemon- about 4 tbsp

1 tsp vanilla

2 tsp maca powder(optional)

¼ cup honey or sweetener of choice

CHOCOLATE SAUCE:

1 bag- about 1.5 cups chocolate chips or cocao powder

1/4^th cup coconut oil

3/4^th cup coconut milk

DIRECTIONS:

1. Wash and slice strawberries. Place strawberries into a food processor.
2. Add all other ingredients and turn possessor on. Blend until creamy, it took me about 5-10 min of continual checking to get the consistency I wanted. I used a ninja food processor. Should be smooth not chunky so continue to process until you get a smooth texture.
3. Place batter into a bowl and freeze for about 15-30 min to thicken so its easier to mold into balls.
4. Get a baking sheet out and cover with wax paper. Grabbing the strawberry dough out of the freezer begin to make 2 inch sized truffle balls and place on your baking sheet. Put in freezer for another 30-1hr or until pretty solid.
5. While truffles are freezing lets get the chocolate sauce made. Add all ingredients into a saucepan on low heat. Melt all ingredients and set aside to thicken, about 5-10 min or until desired thickness to coat truffles.
6. One by one dip truffles into the chocolate batter using a fork or other utensil of choice. Place on baking sheet and freeze until ready to be eaten. 
   
   
   *NOTE- I much preferred these slightly frozen. It takes about 10 min on the counter to soften just slightly otherwise they loser their shape and a fork is needed.