Winter seems to be in denial this year. It’s been so warm around here these past few weeks that it makes me question if it’s really February. I’m not even sure if wearing my boots and winter coat is appropriate anymore. But nonetheless, Valentine’s Day is in a week (yippie!!) and my mind wanders to all things pink and chocolate.
For today’s simple weekend post, I’m bringing you a super easy Valentine’s Day dessert that you can make for your special one in no time. The filling for these truffles is made with shredded coconut, blended until it becomes a beautiful creamy butter. If you already have store-bought coconut butter at home, you could use that too. Strawberries give these babies a subtle pink colour and a slightly fruity taste. I’ve used frozen strawberries because they’re not season around here, but if you have access to fresh strawberries where you are, go for it! The special notes in this recipe come from a hint of rosewater. The delicate flavour of rose complements the notes of strawberries and honey to perfection – and go so well with the celebration of love. And of course, chocolate.
A pretty little treat that will win the hearts of your loved ones.
Note : I love the addition of rosewater in this recipe, but if you don’t have it at home, don’t worry – the truffles are delicious without it too. For the chocolate coating, you could also melt some dark chocolate with a bit of coconut oil in a bain-marie.
- 3 cups shredded coconut + more to garnish
- 1 cup sliced frozen strawberries (or fresh if in season)
- ½ tsp vanilla extract
- 1½ tbsp honey (or maple syrup for vegan option) - or more depending on desired sweetness
- 1 tsp fresh lemon juice
- Pinch fine sea salt
- ¼ tsp rosewater, or more, to taste (optional)
- ¼ cup coconut oil
- 2 tbsp maple syrup
- ⅓ cup cacao powder
- ⅛ tsp fine sea salt
- Place shredded coconut in your food processor and blend for a few minutes, until you get a soft and creamy puree - be patient, this could take a few minutes. (Alternatively, you could use 1 cup of store bought coconut puree, also known as coconut butter or coconut manna).
- In a small saucepan, heat strawberries and vanilla extract over low-medium heat, until strawberries are soft. Transfer in the food processor. Add honey, lemon juice, sea salt and rosewater (if using). Blend until combined. Taste and adjust by adding more honey and/or rosewater if necessary.
- Line a baking sheet or large plate with parchment paper.
- Using a small spoon (or a melon baller), scoop up about a tablespoon of the mixture and roll between your hands to shape into balls. Place balls on the parchment lined sheet. Place sheet in the fridge for about 10-15 minutes to set.
- In a small saucepan over medium heat, melt coconut oil with the maple syrup. Add cacao powder and sea salt and whisk to combine. Remove from heat.
- Remove the sheet from the fridge. Using two forks, dip each ball in the melted chocolate until completely covered. Scoop the ball out with the forks allowing any extra chocolate to drip off. Gently place each truffle back on the parchment lined sheet. Sprinkle each truffle with shredded coconut.
- Set the tray back in the refrigerator for about 15-20 minutes, until the chocolate has set.
- Enjoy immediately, or for softer truffles, let come to room temperature before serving. Store in a sealed container in the refrigerator for up to 1 week.
There comes a time when you meet someone and you just want to make them smile for the rest of your life.