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Makes 32 small chocolates


Strawberry Filling

  • 1/2 cup fresh strawberries

  • 1/4 cup raw macadamias (or cashews)

  • 1 tablespoon pure maple syrup (rice malt syrup would also work)

  • 1/2 teaspoon coconut oil, melted

Chocolate Coating

  • 2/3 cup coconut oil

  • 2 + 1/2 tablespoons pure maple syrup (rice malt syrup would also work)

  • 2/3 cup raw cacao powder


To make the strawberry filling, blend all filling ingredients until smooth. Place in the freezer to firm up, approximately 1 hour.

To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.

Half fill each mold with the chocolate mixture and place into the freezer to set for 10 minutes.

Once the strawberry mixture has firmed up enough, place a small dollop in the center of each chocolate and then cover with the remaining chocolate. Place back in the freezer to set , approximately 2 hours.

Keep in the freezer and take out 5 minutes before serving.


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