These Gluten-Free Vegan Strawberry Fudge Truffles are an easy and healthy recipe made with only 6 clean, real food ingredients. They are the perfect plant-based no-bake dessert for the holidays and a treat everyone will love!
These beautiful Clean Eating Vegan Strawberry Fudge Truffles might just be the most decadent dessert I have made to date.
Gluten-Free Vegan Strawberry Fudge Truffles
Here's why this recipe works - my top 3 reasons:
-
- Perfect holiday-themed dessert
- Healthy plant-based no-bake dessert
- Made with only 6 clean, real food ingredients
Perfect Holiday-Themed Dessert
Trying to find healthy desserts to share during the holidays can be challenging, but I'm here to help with that!
These bright, vibrant naturally colored truffles are perfect for St. Valentine's Day, July 4th, or even Christmas.
I wanted to make something "red" for a St. Valentine's Day theme, as I did with several desserts from my St. Valentine's Day Dessert Roundup with over 30 delicous recipes.
Healthy Plant-Based No-Bake Dessert
These truffles have a soft, melt-in-your-mouth fudgy, strawberry flavored center and are rolled in ground-up organic freeze-dried strawberries.
I bought 4 beautiful organic avocados on my last grocery trip and decided to use a couple for the perfect texture of the filling in these truffles.
I blended the fudgy center in my Vitamix to make it extra creamy and smooth and they will need to set in the freezer for a little bit before rolling into balls and into the strawberry coating.
So even though they take a little extra time and effort to make than my other truffle and ball recipes, it is definitely worth it!
Made With Only 6 Clean, Real Food Ingredients
Most homemade truffle recipes aren't healthy or vegan and contain refined sugar and dairy.
For example, let's look at a typical ingredient list for homemade truffles:
S.A.D. (Standard American Diet) Chocolate Truffle Typical Ingredients: Powdered Sugar, Corn Syrup, Heavy Cream, and even Condensed Milk.
This recipe is made with only 6 ingredients such as avocados, strawberries, coconut oil, almond milk, freeze-dried strawberries, and semi-sweet chocolate chips.
My healthier version is made with clean, real food ingredient and they're plant-based, vegan, gluten-free, dairy-free, soy-free, no-bake, paleo-friendly and contain no refined sugar.
Karielyn's Expert Tips + Ingredient Substitutions for Strawberry Fudge Truffles
Here are some expert tips to make this recipe perfectly:
Strawberries: I used frozen organic strawberries in the filling mixture. However, although I haven't tested it, fresh strawberries should work as well.
Avocados. You'll need to make sure you use ripe or soft avocados as this will give the filling the creamiest consistency and make them easier to blend.
Coconut Oil. If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.
Almond Milk. Start with (1) tablespoon of almond milk to help blend the mixture. If the filling mixture is too thick, add an extra (1) tablespoon at a time to assist the blending, but add only as needed.
Freeze-Dried Strawberries. I use an inexpensive coffee grinder to grind the dried strawberries into a powder.
Chocolate Chips. In this recipe, I used "mini" chocolate chips, but since they will be melted you could also use standard-size chocolate chips in the same amount.
Cookie Scoop. You don't have to use a cookie scoop, but it makes it so much easier and the size of the truffles will be consistent. However, if you don't have one, just take a spoonful out at a time and roll them between the palms of your hands into a ball shape.
Want More Healthy Plant-Based Truffles Recipes?
Check out these:
- Pecan Cranberry Truffles
- Cacao Nib Superfood Truffles
- Pistachio and Matcha Truffles
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Gluten-Free Vegan Strawberry Fudge Truffles
{ Plant-Baed | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Bake | Paleo-Friendly | No Refined Sugar }
Equipment
Ingredients
For the truffles:
- 2 organic avocados
- 1 cup organic strawberries (fresh or frozen)
- 1 tablespoon organic coconut oil
- 1 tablespoon homemade almond milk
For the chocolate add-in:
- 2 cups Enjoy Life semi-sweet mini chocolate chips
- 2 teaspoons organic coconut oil
For the coating:
- 1 cup organic freeze-dried strawberries
Instructions
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the coating:
- Add the freeze-dried strawberries to a coffee grinder and grind them to a fine powder consistency.
- Transfer to a small bowl and set aside.
Prepare the chocolate add-in:
- Add all ingredients for the chocolate add-in to a small saucepan and melt on the lowest heat, stirring continuously to make sure it doesn't burn, and then set aside.
Prepare the truffles:
- Add all ingredients for the truffles to a Vitamix and blend until it's creamy and smooth, using the tamper if needed. Add an extra tablespoon of milk if it is too thick and/or to facilitate the blending.
- Transfer the truffle mixture to a medium-size mixing bowl.
- Add the melted chocolate mixture to the mixing bowl and stir until everything is well combined.
- Cover and place the mixing bowl in the freezer for approximately 1 hour, or until it is firm enough to hold into a ball shape. The mixture should still be semi-soft, but firm - not frozen solid.
Assembly:
- Remove the mixing bowl from the freezer and using a cookie scoop, scoop out the truffles, one at a time. After scooping them out, you can make them into a neater ball shape by rolling them into the palms of your hand, if you prefer.
- Take each truffle and roll into the ground up strawberry powder until it is completely coated.
- Place the truffles on the prepared cookie sheet and return them to the freezer for approximately 15-30 minutes to firm.
- Store them in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because they will get soft if left out at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
The recipe and photographs for "Lectin-Free Vegan Sweet Potato Hummus" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Anita says
Love that these contain avocado, strawberries, and chocolate! What a great combination. The coating looks so delicious.
Karielyn says
Hi there Anita! Thanks so much and I hope you enjoy the recipe if you give it a try 🙂
Paula Brown says
Beautiful sight! I love all the features -- nutritional information and quick tips you give. So glad I found you!????
Karielyn says
Hi there Paula! Thank you so much and I appreciate you being here! Take a look around and I'm sure you'll find lots of yummy things to try 🙂