You won’t believe how easy it is to create this guilt-free indulgence that’s perfect for Fourth of July festivities or any summer evening (or hey, even breakfast – no judgment here!)
A perfect strawberry is a beautiful thing. It’s glossy, ruby red, and bursting with juice and sweetness. Maybe it’s such a wondrous thing because it is in fact, quite rare. There is a short window where we can access these unicorn strawberries, and that season is about coming to an end. If you often find yourself with less than stellar berries, and/or berries that started strong and then seemed to turn overnight, this recipe is one you’re going to want to save.
When I was working on the Martha Stewart Show, we had the genius Christina Tosi of Momofuku Milk Bar visit us for an episode. I love everything about her. Her whimsical, casual approach to baking and how truly authentic she is in everything she does.
Momofuku Milk Bar makes these strawberry shortcake truffles that are just killer. I am a sucker for any strawberry dessert, and have loved these little bites. I knew I had to come up with a healthier version that’s a whole lot easier to make in order to enjoy regularly once the warm weather starts to come. After a couple of attempts at recreating them, I am happy to say I have done just that.
Ingredients for strawberry shortcake truffles:
Almond flour – Almond flour is used here (as with many of my baked goods). You want blanched almond flour, the fine stuff, and I buy mine at Costco in bulk and store in the fridge. The one linked here on amazon is a good option if you don’t have a Costco near you.
Coconut Flour – I use a mere teaspoon of coconut flour in this recipe, but it makes a difference. Coconut flour soaks up liquid very effectively so it keeps the truffles nice and dense. I offer a substitution below.
Coconut Oil – Coconut oil is solid at room temperature, keeping these truffles firm when they are at both room temp and chilled.
Freeze Dried Strawberries – Freeze dried fruit is one of my favorite ingredients to use for cakes, cookies, bites, and bars. They add concentrated fruit flavor without any moisture and are quite beautiful when sprinkled on glazes and frostings.
“what else can i use?”
- Don’t like white chocolate? Use dark chocolate or milk to coat the truffles.
- Don’t have coconut flour? No problem. Swap in a Tbsp of oat flour or leave it out. The truffles will need a few more minutes to firm up since coconut flour absorbs so much liquid, but it’s a small pivot.
- The fruit flavor in these can be switched up, any freeze dried fruit would be fun to play with. Blueberries, raspberries, even mango.
There is nothing quite like Momofuku milk bar desserts, but these come close enough for me. As always, let me know if you make these or have any questions. I’m always here to help. Enjoy!
No-Bake Strawberry Shortcake Truffles (Gluten Free)Kat Ashmore
- half or quarter baking sheet
- parchment paper or silpat sheet
- 1 1/4 cup blanched almond flour
- 1 tbsp coconut flour
- 1/4 tsp Kosher salt
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup freeze dried strawberries, crushed, plus more for topping
White Chocolate Coating:
- 2/3 cup white chocolate chips
- 1 tsp coconut oil
- In a medium bowl, mix all of the truffle ingredients together. Line a small baking sheet with parchment or silpat sheet.
- Using a small ice cream scoop or two tablespoons, scoop out the truffles onto the lined baking sheet.
- Freeze the truffles for 20 minutes.
- Meanwhile, make the white chocolate coating:
- Meanwhile, in a small bowl, melt the white chocolate and 1 tsp coconut oil in the microwave, stirring periodically, until melted and glossy.
- Dip each truffle into the white chocolate, covering it completely, and place back onto the lined baking sheet. Top the truffles with a bit of crushed dried strawberry.
- Freeze again for 20-30 minutes until chocolate is set and truffles are cold.
- These are ready to consume or may be stored in the fridge for up to a week.