Strawberry Chocolate Truffles
Strawberry Chocolate Truffles: A Sweet Spin on Cookie Dough Balls
Here’s a fun twist on my beloved Cookie Dough Balls. With just a couple of tweaks, these Strawberry Chocolate Truffles took things to a whole new level. According to my husband, the transformation made them even yummier!
The combination of sweet strawberry flavor and rich chocolate is absolutely irresistible. These truffles are just as easy to make as the original, but they feel a little more indulgent—perfect for a special treat, sharing with friends, or just enjoying yourself (no judgment here!).
If you’re already a fan of the Cookie Dough Balls, give these a try. They’re proof that a little creativity can take a favorite recipe and make it even better. ❤️🍓🍫
Strawberry Chocolate Truffles
Special Note: You need a food processor for this recipe.
Ingredients:
1 c raw cashews
1/2 c rolled oats
1/2 c Medjool dates
1/4tsp fine salt
2 tbsp strawberry jam
1 tbsp cocoa powder
1/4 tsp fine salt
3/4 c milk chocolate
Instructions:
In a food processor, combine cashews and oats. Process until fine flour forms, 30 - 60 seconds. Be careful not to blend to long as the cashews will transform into cashew butter.
Add dates and process again until finely chopped.
Add salt, strawberry jam and cocoa powder. Process until combined. The dough should stick together when you press it between your fingers. If it’s too dry, add a teaspoon of water and process again (this will largely depend on the softness of your dates).
Line a cookie sheet with parchment paper. Grab 1 tbsp of mixture and roll into a ball. Don’t be surprised by the density of the mixture. Once all the balls are rolled, place in the fridge while you prepare the chocolate coating.
In a small pot over low heat, simmer some water. Place chocolate in a pot that can sit over the simmering water. Melt the chocolate. Remove the balls from the fridge and, using a spoon, roll each in the chocolate coating and then return to parchment lined cookie sheet. I usually do 3 or 4 at a time and then pause to sprinkle Fleur de Sel on top while it will still stick.
Place in fridge until firm, about 30 minutes. These can also be enjoyed at room temperature.
Store in airtight container in fridge for up to 1 week or in freezer for up to 1 month.
Makes about 18 strawberry chocolate truffles.
