It’s time to celebrate love with your special Valentine or your Galentines. Here’s a yummy, sugar-free, dairy-free, gluten-free, KetoMod (modified ketogenic) recipe to whip up tasty, heart-shaped truffles made with fresh strawberries, coconut butter and coconut oil, dipped in melted dark chocolate. Special thanks to talented chef Lizette Marx for creating this scrumptious recipe for you.
Yield: Approximately 12 hearts
Serving size: 2 hearts
Ingredients
1/3 cup coconut butter
¼ cup coconut oil
4 medium-sized strawberries, chopped
2 tablespoons full-fat, unsweetened coconut milk
1 teaspoon lemon juice
Pinch of Himalayan sea salt
3 ounces unsweetened dark chocolate, broken into pieces
Directions
Add coconut butter and coconut oil into a small saucepan and melt over low heat. Pour the melted coconut butter and oil into a blender with strawberries, coconut milk, lemon juice, and sea salt. Purée until smooth.
Carefully spoon strawberry coconut mixture into small heart molds or ice cube trays. If you want a two-tone effect, fill each mold 3/4 of the way with this mixture so that you have room to add a layer of melted chocolate later. If you want to drizzle the top of each truffle with melted chocolate instead, fill them all the way with the strawberry coconut mixture.
Chill in the refrigerator for an hour or until set.
Once truffles are chilled and firm, start melting the chocolate.
Place chocolate pieces in a heat-proof bowl and set over a small pot of simmering water. Make sure the bottom of the bowl doesn’t touch the simmering water or you may scorch the chocolate. Stir gently until chocolate is smooth and glossy. Remove from heat and let cool slightly for 2 minutes.
Spoon melted chocolate into molds to cover truffles or drizzle chocolate across the surface. Place truffles back into the refrigerator for about 30 minutes to set chocolate. To serve, carefully remove each truffle from its mold. These treats taste wonderful with fresh strawberries or raspberries or you can enjoy one on its own. Store truffles in a glass storage container with a lid and keep in the refrigerator.
Note from Connie Bennett: Special thanks the talented Lizette Marx for creating this recipe, as well as the any recipes in my book, I Blew My Diet! Now What? Lizette Marx is a professional holistic chef, certified nutrition consultant, culinary nutrition instructor, recipe developer, and yoga and mindfulness mediation instructor. She worked for years as a senior culinary instructor and curriculum developer at Bauman College, and she coached students training to be Culinary Nutrition Experts at the Academy of Culinary Nutrition. She has created and taught plant-rich cooking demos and classes for doctors in the Physicians Wellness program at Kaiser Permanente. As a passionate chef and baker for more than 30 years, Lizette shares her knowledge of cooking healthfully with others through her cooking classes and recipes. She is support cancer patients and anyone else facing a health challenge. Learn more about Lizette a www.lizettemarx.com.