Description
Delightfully creamy and naturally sweetened White Chocolate Truffles made with Medjool dates, oat flour, and cashew butter, coated in silky melted white chocolate and topped with freeze-dried strawberries and cinnamon graham cracker crumbs. These easy-to-make, no-bake truffles are perfect for a healthy treat that combines wholesome ingredients with indulgent flavors.
Ingredients
Truffle Base
- ½ cup packed pitted Medjool dates (~6 – 7 dates)
- 1 cup oat flour
- ½ cup shredded unsweetened coconut
- ½ cup cashew butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup freeze-dried strawberries, chopped fine (~½, 1.2 oz bag)
Chocolate Coating
- 1 cup white chocolate chips
- 1 tbsp coconut oil
Topping
- Cinnamon graham crackers (crumbled)
- Extra freeze-dried strawberries
Instructions
- Process Dates: Place the pitted Medjool dates into a food processor and pulse until they form a sticky ball, about 1 minute. This acts as a natural sweetener and binder for the truffle base.
- Combine Ingredients: Add oat flour, shredded coconut, cashew butter, maple syrup, vanilla extract, and salt to the food processor. Blend for 1-2 minutes until the mixture is smooth and well combined, scraping down the sides as needed to ensure even mixing.
- Add Strawberries: Pulse in the finely chopped freeze-dried strawberries until evenly distributed throughout the dough without over-processing.
- Shape Truffles: Remove the dough from the food processor and use a 1 tbsp cookie scoop to form approximately 15-16 balls. Place the truffle balls on a tray and freeze for 15-20 minutes to firm up.
- Melt Chocolate: While the truffles freeze, melt white chocolate chips with coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring between intervals until fully melted and smooth.
- Dip & Coat: Line a baking tray with parchment paper. Dip each chilled truffle into the melted white chocolate, ensuring full coverage. Place the coated truffles on the lined tray and immediately sprinkle with extra freeze-dried strawberries and cinnamon graham cracker crumbs for texture and flavor.
- Set Chocolate: Return the coated truffles to the freezer and chill for another 5-10 minutes until the chocolate hardens and sets.
- Store & Serve: Store the finished truffles in the refrigerator or freezer for longer preservation. They are best enjoyed at room temperature to fully appreciate the creamy texture and flavors.
Notes
- You can substitute cashew butter with almond or peanut butter if preferred.
- Ensure dates are soft for easier processing; soak in warm water if they are dry.
- Use high-quality white chocolate for best taste and coating smoothness.
- Freeze-dried strawberries add a lovely fruity crunch—feel free to experiment with other freeze-dried berries.
- Store truffles in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American