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I’ve wanted to make these Strawberry Nut Butter Truffles ever since I posted the Strawberry Cream Nut Butter recipe last spring. Now I’m kicking myself for not doing it sooner because these are just as good as I had hoped they’d be!
They’d be a perfect little candy to make for Valentine’s Day! I added a few more low-carb and healthier chocolate treat links at the bottom of this post.
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Once you have the nut butter made, just scoop out little balls and firm them up in the freezer so they don’t get mushy when you dip them in chocolate.
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Speaking of dipping things in chocolate….
I feel like that’s an area of cooking/baking where I’m not super confident.
During the cake pop craze of 2009 I tried my hardest, but those poor cake pops were not the smooth, shiny treats that appeared in all of the recipes.
Basically everything I dip looks like a toddler had his hands all over it. And there’s always one side that looks mangled from trying to put it back down on the parchment.
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These ones aren’t horrible, but I think nut butter truffles are somewhat easier to make smooth. At least on some sides.
Luckily looks don’t necessarily dictate taste, right? Fondant is a good example of that. *ew*
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What kind of chocolate is good for these truffles?
The nut butter itself isn’t overly sweet, and I used 70% cacao dark chocolate for dipping.
You can use any kind of chocolate you like! If you’re looking to make these more low-carb friendly, use Lily’s chocolate. It comes in milk, dark, semi-sweet or white.
Can I use a different kind of berry?
The nice thing about the nut butter recipe is that you can swap out the berries.
I used freeze-dried strawberries, but you can use raspberries or blueberries, too. (I preferred the strawberries.)
Where can I find freeze-dried berries?
You can find freeze-dried fruit at a lot of grocery stores these days. I usually pick mine up at either Trader Joe’s or Target. I noticed my Safeway down the street had some, too.
These are a great little treat to keep on hand during Valentine’s Day to share with someone who is vegan or trying to keep their sugar/carbs at bay.
Try some of these other healthier options for Valentine’s Day chocolate treats!
More Healthy Chocolate Candy on Perry’s Plate
Keto Chocolate Nuggets are a low-carb, and nut-free friendly way to get a crispy, chocolatey fix!
Homemade Peppermint Bark is one of our holiday staples and you can easily make it keto or low-carb friendly.
Keto Chocolate Tahini Fat Bombs are filled with healthy fats, nut-free, and taste like a peanut butter cup!
Keto Chocolate Bark Bites are a unique little chocolate bite with bacon & blackberries!
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Strawberry Nut Butter Truffles
These naturally-sweetened nut butter truffles are flavored with freeze-dried strawberries and dipped in dark chocolate -- a perfect little healthy treat for Valentine's Day!
Ingredients
- 1 batch Strawberry Cream Nut Butter
- 8 ounces dark chocolate, cut into small pieces
- 1 Tablespoon coconut oil
Instructions
- Line a baking sheet with parchment paper.
- Scoop spoonfuls of the nut butter and place them on the parchment -- about 1/2 tablespoon each. Put the nut butter balls in the freezer for about 30 minutes until firm.
- Meanwhile, find a heat-safe bowl that will nestle inside of a medium saucepan. Put about an inch of water in the saucepan and place the bowl on top. Turn the heat to medium-high. Add the chocolate and coconut oil to the bowl. As the water starts to simmer, reduce the heat to medium-low to keep it from boiling too rapidly.
- Stir the chocolate every so often until it is all melted and smooth. Remove the bowl from the saucepan and let it cool slightly.
- Remove the nut butter balls from the freezer. Take each one and roll it to form a smooth ball. Dip each in the melted chocolate, then life the ball out of the chocolate using a fork and hit the bottom of the fork on the side of the bowl several times to get rid of any excess chocolate. Transfer the truffle back to the parchment.
- The chocolate on the truffles should firm up on their own, but if your kitchen is particularly warm, stick them in the fridge for a few minutes.
- Store chilled.