Allergy Associates of La Crosse / Recipes / Strawberry Coconut Truffles

Strawberry Coconut Truffles

Serving size: 12 servings


  • 3 oz. freeze dried strawberries
  • ½ cup fresh strawberries, diced
  • ½ cup unsweetened coconut, finely shredded
  • ¼ cup coconut oil, softened, not melted
  • ¾ cup chocolate chips
  • 2 tsp. coconut oil


  1. In a food processor, pulse freeze dried strawberries for 30 seconds or until a fine powder results. Set aside in a bowl.
  2. In the food processor, pulse diced strawberries until they become a puree. Add pureed strawberries, coconut, and coconut oil to powdered strawberries and mix until ingredients are formed together.
  3. If mixture is too dry, add more strawberry puree in small amounts. If mixture is too soft, chill in refrigerator to firm coconut oil.
  4. Roll mixture into ¾ inch size balls and chill until firm. Melt chocolate chips with 2 teaspoons coconut oil in the microwave for 15-30 seconds at a time, until completely melted.
  5. Using a skewer or fork, dip strawberry balls into melted chocolate and place on a baking sheet lined with parchment paper. Continue until all are dipped. Chill in the refrigerator until set and store in an airtight container at room temperature.

Nutrition per serving: 135 calories, 12 g carbohydrates, 10 g fat, 2 g fiber, 1 g protein, 23 mg sodium, 10 g sugar.

Recipe from:

Back to Top