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Chocolate Covered Strawberries & Truffles

February 13, 2012

Regardless of how you’re feeling about Valentine’s this year, remember that the amorous holiday is a fantastic excuse to eat chocolate.  Thus, today I wanted to share a recipe for Chocolate Covered Truffles, inspired by pure2raw.

The spicy truffle recipe calls for a chocolate coating, which I thought could double as a glaze for fresh strawberries–a classic V day dessert.

Chocolate Glazed Hazelnut Truffles


1/2 cup raw hazelnuts (or any nut)
1/2 cup raw coconut flakes
2 tbsp yacon syrup (or molasses or maple syrup)
1 tbsp mesquite (could substitute cocoa)
1 tsp ground ginger
1 tsp ground allspice
1-2 medjool pitted dates
pinch sea salt


1.  Combine hazelnuts, coconut, mesquite, and spices in food processor and pulse to combine.

2.  Add in dates and syrup and pulse until it all comes together.  If the batter doesn’t hold, try adding in more dates.  Letting the dates soak a minute or two prior will help them to process better.

3.  Scoop the batter into balls with your hands or a cookie scooper (makes 10-11 rounds). Now it’s time to make the chocolate coating.

Chocolate Sauce:

  • 1/3 cup coconut oil, liquid
  • 3 tbsp lucuma powder (or confectioners’ sugar)
  • 2 tbsp raw cocoa powder (delicious with carob as well)

1.  Whisk together ingredients in a bowl until well mixed.

2.  Dip your rounds into the chocolate sauce once or twice, and place onto a plate to set.

The chocolate glaze will begin to harden after a few minutes.


And voila! All natural chocolat strawberries for you and/or a loved one ; )

4 Comments leave one →
  1. February 13, 2012 7:31 pm

    I’ve always felt that an officially sanctioned day of chocolate eating is fine in my books. 🙂 I love making my own truffles, too– I use Kimberly Snyder’s recipe for raw cacao truffles. Also perfect for Valentine’s Day!

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