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! { Plant-Baed | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Bake | Paleo-Friendly | No Refined Sugar }
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.
Notes
This recipe will make approximately 36 small truffles.