overhead shot of truffles with freeze-dried strawberries and chocolate chips in bowls

5-Ingredient Vegan Chocolate Strawberry Truffles

These Vegan Chocolate Strawberry Truffles are made with five simple ingredients and taste like absolute heaven!

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In my mostly humble opinion, chocolate is the best part of Valentine’s Day. These gorgeous Vegan Chocolate Strawberry Truffles certainly deliver. Can you believe they’re made with only five ingredients? While it takes some time for these babies to chill, the labor involved is minimal. With a bit of planning ahead, you will have the most impressive (and more importantly, delicious) Valentine’s Day treat ever.

truffle with bite taken out of it

Ingredients for Chocolate Strawberry Truffles

Chocolate Chips: I prefer semi-sweet or dark chocolate for optimum flavor. Be sure to use dairy-free in order to keep these truffles vegan!

Freeze-Dried Strawberries: This is what gives us that authentic strawberry flavor in the middle of February.

Vanilla Extract: To bring out the chocolate and strawberry flavors more fully.

Sea Salt: A pinch for enhanced sweetness.

Full-Fat Coconut Milk: It’s important that you use full-fat rather than light coconut milk. This ensures the truffles are the right texture.

Tips & Tricks

  • Don’t burn your coconut milk! Keep it on medium heat and bring to a gentle (not aggressive!) boil. Keep an eye on it and stir occasionally. It can be tempting to crank up the heat to get this part over with, but this can cause the milk to scald. Don’t do it!
  • The Strawberries: Yes, you do have to pulse the freeze-dried strawberries in two separate batches. Yes, I know this is annoying, but there’s a method to my madness! If you do it all at once and let the leftovers sit until later, the powder mixture will become sticky. That won’t work!
  • Don’t skip the parchment paper: Be sure to press a piece of parchment paper directly on top of the chocolate mixture to make sure there’s no condensation while it chills.
  • Work quickly! The chocolate mixture starts to melt pretty fast. Feel free to roll the truffles in batches or take breaks so the mixture can chill some more. However, there’s truly no reason to panic. It will all be fine; we’re making chocolate truffles, not negotiating world peace.
  • Choose Your Own Adventure: You can leave these truffles in the fridge for a more custard-like texture (my partner’s preference), or you can keep them in the freezer (my fave). There’s no right or wrong here!
truffles on a plate and parchment paper

If you give these 5-Ingredient Vegan Chocolate Strawberry Truffles a try, be sure to leave a rating and review. This encourages others to give the recipe a try. Have any questions or issues with the recipe? Don’t hesitate to leave a comment; I’m always happy to help! You can also always find me on Pinterest and Instagram.

More Delicious Valentine’s Day Treats

overhead shot of truffles with freeze-dried strawberries and chocolate chips in bowls

Vegan Chocolate Strawberry Truffles

These Vegan Chocolate Strawberry Truffles are made with five simple ingredients and taste like absolute heaven!
5 from 1 vote
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine French
Servings 12 truffles


  • Food Processor


  • 10 oz vegan semi-sweet or dark chocolate chips
  • 1 2 oz bag freeze-dried strawberries
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • 1 cup full-fat coconut milk


  • Place coconut milk in a small or medium saucepan over medium heat and bring to a gentle boil.
  • While coconut milk is heating, add ½ cup of freeze-dried strawberries in the food processor and process until it becomes a fine powder.
  • Put chocolate chips, vanilla, sea salt, and freeze-dried strawberry powder in a medium heat-safe bowl and pour heated coconut milk over it. Stir until chocolate fully melts and everything is combined.
  • Cover with parchment paper or plastic wrap pressed on top of chocolate to avoid condensation and chill in the refrigerator for 3 hours OR overnight.
  • Just before pulling chocolate mixture out of the fridge, process the remainder of the freeze-dried strawberries in the food processor until it becomes a fine powder (if you do it any sooner it will start to stick together!).
  • Line a baking sheet with parchment paper. Scoop rounded tablespoons of the chocolate mixture and roll through the freeze-dried strawberry powder until the truffle is completely covered. Place on baking sheet and repeat until you have 12 truffles (work as quickly as you can, the chocolate melts fast!). Freeze for 30 minutes-1 hour. Enjoy!


Storage: If you like a more custard-like texture, keep truffles in the fridge in an airtight container for up to 2 weeks. Otherwise, keep in freezer in freezer-safe container or bag for up to 3 months. 
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Photography by Hope Agresti


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