This is the follow up to my choc-orange truffles which tasted amazing. These choc-strawberry truffles are also high in protein, are naturally sweetened from dates and contain no gluten.

INGREDIENTS

• 1 egg whisked
• 2 tbs of flaxseed meal
• 1 205g punnet of strawberries
• 90 grams of chocolate whey protein isolate
• 1 handful of dates
• 1/2 cups to 1 cup of desiccated coconut (depending on texture)
• 1 punnet of strawberries, half chopped, half blended into liquid
• 1 tsp of raw cocoa powder
• 6-8 squares of dark chocolate 70% or better
• 1 tbs of coconut oil
• 1 stevia tab

METHOD

• Crack one egg in a bowl and whisk
• Add flaxseed meal, 1/2 cup of coconut and cocoa powder to bowl
• Take dates and place in food processor with 1/2 cup of hot water
• Blend until dates are a paste like consistency
• Chop half of strawberries and add to bowl
• Add remaining strawberries and blend in a blender until it’s a liquid type consistency then add to bowl
• Add date paste to bowl and stir well
• If mixture is too dry, add another egg
• If mixture is too wet, add more desiccated coconut
• The consistency should be sticky and gluggy but not dry or wet
• Place in freezer for around 20-30 minutes
• After approximately 25 minutes, take dark chocolate squares and coconut oil and place in a bowl then heat in microwave for approximately 1 minute or until melted
• Add 1 stevia tab to chocolate mixture and stir then pour melted chocolate onto baking paper
• Remove truffle mixture from freezer
• Grab another plate and cover with baking paper
• Using a tablespoon, portion out mixture and roll into balls with your hands
• Once you have made a ball, drop it in the melted dark chocolate roll it around until it’s covered
• Place each ball into the new plate with clean baking paper
• Place back in the freezer for another 30 minutes or until ready to serve
• Keep truffles in freezer otherwise they will go soft in fridge