Strawberry Coconut Truffles

Truffles are one of my all-time top kinds of candy.


Seriously, who doesn’t like little balls of chocolate-y goodness with melt-in-your-mouth centers?

Unfortunately, I usually only allow myself to enjoy truffles twice a year: once on valentines day and once on Christmas.

Because, as you’re about to learn, I can’t be trusted with them.

Every year my family travels eight hours up to Connecticut to spend Christmas Eve with my dad’s side of the family. And let me tell you, the Christmas Eve dinner alone is worth the 16 hour round trip. It’s safe to say I definitely go back for seconds of the bread pudding and roast beef. Early the next morning, after falling asleep with joyfully stuffed bellies, my sisters and I open our stockings and a gift or two then get on the road. And for the next eight hours, we usually entertain ourselves by seeing who can eat the most candy from their stockings.


Well, two or three years ago we were given two bags of truffles to share as part of our Christmas present… Neither of the bags made it home.

So yes, I am definitely a fan of truffles. But yes, they are extremely high in calories, sugar, and fat. So today, I bring you a truffle recipe inspired by the flavors of summer without any added sugar. This recipe contains healthy fats and whole grains, satisfying your daily macros, but tastes so good you won’t believe for a second that it’s healthy.

It’s kind of like strawberry shortcake and truffles got together and had a baby.

A healthy candy baby.


Now tell me that’s not a Christmas (or August?) miracle! 😉

Strawberry Coconut Truffles

  • 1/3 c chopped strawberries
  • 1/4 c shredded dessicated coconut
  • 1/4 c raw cashews
  • 1/4 c old fashioned oats
  • 1 tbs honey
  • 2 tbs chia seeds
  • 2 tbs chocolate chips

Add strawberries to a sandwich sized bag, then mash until pieces are just broken up. Pour into a small bowl and add coconut, oats, honey, and chia seeds. Blend cashews until the consistency of flour is reached, then add to the bowl. Mix everything together until fully combined. Roll into balls and put on a wax-paper-lined cookie sheet. Freeze for 1 hr, or until solid. Melt chocolate chips and drizzle on top of balls. Freeze for 15 minutes then enjoy! Store in the freezer in a container for up to 2 weeks.

Nutrition Information (from

Calories: 83

Fat: 5g

Carbs: 10g

Protein: 2g

(Yields 8 truffles)


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