Chocolate Strawberry Truffles (Vegan Gluten-Free)

These vegan Chocolate Strawberry Truffles are rich, fudgy and delicious. Made with 8 wholefood ingredients, they are good for you, naturally gluten-free and nut-free, too.

With Valentine’s Day fast approaching, I am celebrating all things pink for the moment – and I am loving it too! While it may not be summer, it’s always time for strawberries and when combined with chocolate, they are heaven in every bite. These truffles are inspired by delicious chocolate covered strawberries and only take a few minutes to make, while being truly indulgent.

A bitten Chocolate Strawberry Truffle on top of more truffles
Chocolate Strawberry Truffles (Vegan)

Why will I love these truffles?

These bites are truly delicious, they are:

  • Rich, fudgy and chocolatey
  • Fruity and naturally sweet
  • Made with wholefood ingredients
  • Require just 8 basic ingredients
  • Naturally vegan, gluten-free and nut-free
  • High in fibre, protein and healthy fats
  • Great for snacks, desserts and pick-me-up moments
  • Gorgeous as an edible gift (much cheaper than buying a box of truffles)
  • Great for Valentine’s Day and all year round

If you already love the sound of these truffles then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list for these balls is simple:

  • Medjool dates: these are nature’s candy. They are so sweet and jammy and make the perfect base for the truffles. De-stone the dates and soak them in boiling water first, which means you can use other dried dates too, even if they are not quite as soft.
  • Cacao powder: for the rich chocolatey flavour. I prefer cacao powder for a more intense flavour, but you can use cocoa powder, too.
  • Chocolate or berry protein powder: this adds protein, texture and flavour, too. I love both the deluxe chocolate and the berry white chocolate protein powders from Macromike for these truffles – and you can save 10% off everything with my code AMB-AMY. If you are not using protein powder, use oat, coconut or almond flour, starting with 2 tablespoons and adding more as needed.
  • Coconut yoghurt: for richness, healthy fats and moisture. Make sure the yoghurt is thick and creamy like Cocos Organic, or similar.
  • Coconut butter: I love how rich this is and makes these truffles melt in the mouth. Coconut butter tends to be solid at room temperature (unless you live somewhere warm) so warm it up first. If you don’t have this, you can use extra coconut oil.
  • Coconut oil: to allow these truffles to set to a firm yet soft texture, coconut oil is great and does not add a strong coconut flavour.
  • Freeze-dried strawberry powder: this is key to the red-pink colour to these balls as well as the berry flavour. You can either buy freeze-dried strawberry (or raspberry) powder or buy freeze-dried berries and blend them yourself into a powder.
  • Tremella mushroom powder: this is an apoptogenic mushroom and is known as the beauty mushroom. It is great for encouraging natural production of collagen, hyaluronic acid and minimise fine links and wrinkles and strengthening hair and nails. I was sent a lovely Tremella Powder from Dirtea and cannot recommend it enough.
  • Salt: for flavour.
  • Dark chocolate: for dipping the truffles into. I like a rich 70% or darker chocolate but you can use whichever bar you like.

How do I make them?

These are so easy to make:

  • Soak the dates: this means they blend more smoothly. Drain them before adding to the blender.
  • Add all the truffle ingredients to the blender: and process to a sticky mix, I have a Magimix and it takes less than one minute. It will be sticky but you should be able to roll into balls without it sticking too much to your hands. If this happens, add more protein powder to dry it out. If it seems too dry, add a small amount of extra yoghurt.
  • Divide the mix into 16 or 18 and roll into balls: chill in the fridge on a parchment lined plate (this stops them from sticking to the plate).
  • Melt the chocolate: and dip each ball into the chocolate.
  • Sprinkle with extra freeze-dried berry powder: and allow the chocolate to set for 10 minutes.

How long will they last?

These will keep in the fridge in a sealed container for 1 week or in the freezer for 1 month – allow to defrost before eating.

Are these nut-free and gluten-free?

Yes, these are gluten-free and nut-free. Just check that your protein powder, chocolate and yoghurt do not contain nuts.

Lots of Chocolate Strawberry Truffles with strawberries and flowers
Chocolate Strawberry Truffles (Vegan)

What else can I make?

If you are looking for other chocolate ideas and truffles, how about my:

A bitten Chocolate Strawberry Truffle on top of more truffles

Chocolate Strawberry Truffles

Yield: 16-18
Prep Time: 20 minutes
Total Time: 20 minutes

These vegan Chocolate Strawberry Truffles are rich, fudgy and delicious. Made with 8 wholefood ingredients, they are good for you, naturally gluten-free and nut-free, too.


  • 250g medjool dates (pitted weight)
  • 35g cacao powder
  • 40g chocolate or berry flavoured vegan protein powder
  • 1 tbsp thick coconut yoghurt
  • 2 tbsp coconut butter, softened
  • 2 tbsp + 1 tsp coconut oil, softened (divided)
  • 1 tbsp freeze-dried strawberry powder, plus extra
  • 1 tsp tremella mushroom powder, optional
  • A pinch of salt
  • 60g dark chocolate, chopped small


  1. Prepare your ingredients: add the dates to a boil and cover with boiling water. Leave for 10 minutes to soak and then drain.
  2. To make the truffle mix: add the dates, cacao powder, protein powder, yoghurt, coconut butter, 2 tbsp coconut oil, strawberry powder and salt to a food processor and blend till smooth and sticky.
  3. To shape the truffles: divide the truffle mix into 16-18 pieces (about 25g each) and roll into balls. Place on a parchment lined plate and chill in the fridge for 1 hour, or until firm.
  4. Meanwhile prepare the topping: melt together the chocolate and 1 tsp coconut oil.
  5. To coat the truffles: dip each truffle into the chocolate, allow the excess to drip off and place back on the tray. Sprinkle over extra strawberry powder and repeat to dip all the truffles.
  6. To enjoy: eat straight away or keep in the fridge in a sealed container for 1 week. You can freeze the balls for up to 1 month, in a sealed container, and allow to defrost before eating.

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I look forward to hearing what you think of these Chocolate Strawberry Truffles so please let me know in the comments below. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With choc-strawberry love x

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