Blend the strawberries to a puree. Add the freeze-dried strawberries, maple syrup, coconut cream, coconut oil, and champagne. Blend the wet ingredients together. Stir in the coconut flour and blend again until smooth.
1 cup fresh strawberries, 1 cup freeze-dried strawberries, 6 tablespoons maple syrup, 6 tablespoons coconut cream, 1 tablespoon coconut oil, ¼ cup champagne, ¾ cup coconut flour
With a cookie scoop, form balls out of the strawberry champagne filling. There should be enough for 20 large truffles. Place them on mini baking trays, lined with parchment paper, and freeze for 20-30 minutes or until nearly solid.
While the truffles solidify, melt the dairy-free dark chocolate chips and coconut oil in a double-boiler.
1.5 cups vegan dark chocolate chips, 2 tablespoons coconut oil
Dip the fully-formed truffles into the melted dark chocolate and set aside in the freezer.
Next, melt the dairy-free white chocolate chips and coconut oil in a microwave-safe bowl. Stir with a fork until smooth.
¾ cup vegan white chocolate chips, 1 tablespoon coconut oil
Once you have assembled all of the truffles, drizzle the white chocolate on top and dust with freeze-dried strawberry crumbles. Finally, place them in the freezer for another 10 minutes or until the chocolate layers harden.
Store the truffles in your fridge, so they maintain their shape and structure!
Notes
The freeze-dried strawberries naturally provide a delicious concentration of strawberry flavor!
A layer of cream forms above the liquid in a can of coconut cream. For the truffle filling, use the cream only! You can chill the coconut cream outside or in the fridge for 30 minutes to an hour.
Using the coconut oil in the melted dark and white chocolate coatings gives your truffles the perfect texture!
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Keyword bonbons, champagne, dark chocolate, strawberry, truffles, white chocolate