Ingredients

The following ingredients have 4 Servings
  • 1/2 cup strawberries (75g)
  • 1/4 cup coconut flour (22g)
  • 1 tbsp maple syrup
  • 1 tbsp peanut butter (smooth, or other nut butter)
  • 1/4 tsp vanilla
  • 3 oz dark chocolate (85g, approx, or more to make it a little easier to coat them, or)
  • 3 tbsp coconut oil
  • 1 1/2 tbsp cocoa powder (100% cacao)
  • 1 tbsp maple syrup

Instruction

  • Hull and roughly chop the strawberries then puree in a small blender.
  • Add the coconut flour, maple syrup, peanut or other nut butter and vanilla and mix until well combined.
  • Take small spoonfuls of the mixture and roll into balls. Chill for around 30min, as far as possible (they'll just be a little easier to work with).
  • Melt the chocolate OR melt the coconut oil (I tend to do this in the microwave) and add the cocoa powder and maple syrup and stir until smooth. Dip the balls of filling into the chocolate or coconut oil/cocoa mixture one at a time and remove with a fork so they drip a little. Place on a cookie sheet or parchment paper to dry. If using the coconut oil/cocoa mixture you my need to dip them a second time to get a good enough layer once the first layer has dried. You can carefully trim any excess coating/chocolate off with a sharp knife once they have dried to smooth the surface.
  • Store in the fridge until you need them - they are probably better after a day and will keep at least 3 days or more.