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Guest Post, The Fit Cookie: Chocolate Truffles with Strawberry Cream

Normally Wednesdays are our Guest Blogger Series day; but, there’s just so many new and wonderful Paleo and real-food bloggers out there that we’ve expanded our series to two days a week. We hope you enjoy the expanded view points and unique content; if so, we encourage you to show these guest bloggers your support by visiting their blog and social media links at the end of this post!

This week we are grateful to have a terrific Valentine’s Day recipe from the double threat mind behind The Fit Cookie and Fit Betty! If you are interested in cooking around different food intolerances, The Fit Cookie is for you! If you’re looking to get in shape this year, perhaps Fit Betty is more your style. Today, she shares a treat that will be a terrific gift for your Valentine sweetie!

♥♥♥

We are almost a week into February already and you know what that means? Valentine’s Day is 8 days away and that means chocolate and sugar over-load for many people. And yes, this is also a subtle reminder for guys reading this as well: Valentine’s Day is only 8 days away- don’t procrastinate!
Valentine’s Day, like most holidays, can be an excuse to eat lots of sugar and candy, especially chocolate. If you or your family have food allergies, it is a pretty good idea to avoid boxed chocolates because of cross contamination and mystery ingredients. One such box of chocolates sent my daughter to the emergency room several years ago.

If you are looking for healthy and safe treats to give to loved ones on Valentine’s Day, these home-made chocolates are an easy treat.
Don’t be afraid to get creative with this recipe! My husband likes chopped almonds added to the chocolate, but I made these without almonds so my kids could have them, too. You can the chocolate into truffles, or you can spread the chocolate mixture on waxed paper and cut with cookie cutters, as I did in the photos. You could also use dehydrated blueberries instead of strawberries for a fun twist!

Chocolates Truffles with Strawberry Cream
Makes @ 20 truffles
Paleo, Vegan, & Gluten-Free; Free of:  soy, peanuts, corn, and cane sugar

  • 1 cup freeze dried strawberries
  • 1 cup dates
  • ¼ cup coconut oil
  • 2 Tablespoons cocoa powder
  • 1 teaspoon vanilla
  • Pinch salt
  • ½ cup coconut cream, room temperature
  • Honey or Stevia (to taste)
  1. In a small food processor or blender, process the dehydrated strawberries until a fine powder forms.  Set aside.
  2. In the same food processor, process the dates, coconut oil, vanilla, and salt until a paste forms. You can make this more or less chunky depending on your preference. If the dates are a bit dry to start, you can soak the dates in warm water for 30 minutes prior to processing to soften them.
  3. Add the cocoa powder to the date mixture and stir to combine. You can add more cocoa powder if you want a darker chocolate taste.
  4. Roll the date mixture into balls or spread flat on a sheet of waxed paper. Chill until well set, about 30 minutes. If you spread the chocolate out, you can slice the chocolate or use cookie cutters and cut out shapes.
  5. Meanwhile, place the coconut cream in a medium bowl and beat with a hand blender until creamy.  Beat in the strawberry powder and your sweetener of choice until well combined. Stevia (liquid or powder) and honey both work well here.
  6. Place the strawberry cream in a bag with a frosting tip and pipe onto the chocolate truffles or chocolate cut-outs. Keep stored in the fridge.
  7. Enjoy!

IMG_0001About The Fit Cookie:
The Fit Cookie (www.TheFitCookie.com) is written by Sarah Jane, wife and mom of 2 children with multiple food allergies. Sarah is a personal trainer and group fitness instructor with a passion for healthy, allergy-friendly, and affordable cooking. The Fit Cookie was created several years after her 2 children were diagnosed with peanut and tree nut allergies, and shortly after developing new food sensitivities of her own. Most recipes on The Fit Cookie are gluten-free, dairy free, egg free, peanut-free, and soy free, and many are free of yeast, tree nuts, and cane sugar. Sarah also shares recipes that are vegan, Paleo, and Candida friendly. Sarah also writes a fitness website, Fit Betty (www.FitBetty.com).

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  • Shanna Storm

    These look great. Great alternative for my daughter’s school treat next week.

  • Thank you for sharing my recipe! 🙂

  • Andrew

    what type of coconut cream did you use? is creamed coconut or coconut cream concentrate the same thing? also, could you hand whip it with a whisk or would that be too hard?

    • Susie

      I am wondering the same thing…coconut cream like the solid that rises to the top in a can of coconut milk, or more like coconut butter?

      • Sarah J. Darlow-Parker

        The coconut cream that rises to the top of a can of full-fat coconut milk 🙂

    • Sarah J. Darlow-Parker

      Hi Andrew! In this recipe I used the thick cream separation from a full-fat can of coconut milk. Make sure you don’t shake the can to mix – chill the can and allow the cream to separate. Then scoop the thick cream from the top of the can. Some brands of coconut milk separate better than others.

  • BKime

    Sooo great! My sister and I both made it and added about 1/2 unsweetened finely shredded coconut to make it less moist (the dates were very fresh). The cream is delicious even without any added sweetener- thank you!

  • Kiley Chamberlain

    I’m not sure about the coconut cream. I used coconut cream and mixed it and it just liquified even more instead of whipping. I think next time I’ll just get the whipped top of coconut cream and use that.

    • Sarah J. Darlow-Parker

      Use the chilled thick cream separation from a can of full-fat coconut milk 🙂