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White Chocolate Truffles with Strawberry Ganache & Crunchy Shell, are not only yummy treat, but also healthy snack, made of only the best ingredients, such as organic cacao butter and quinoa flakes.

Valentine’s Day is just three days away so here I am the last minute with these new White Chocolate Truffles. I truly wish I had this recipe ready sooner, however, you know time is always flying. To tell you the truth, I am being torn between spending most precious time with my grandsons and my blog.

And speaking of Valentine’s Day, my grandsons are also my Valentine, eventough they did not like these truffles! I am already making something else for them, but that recipe is not going to be on my blog until next week. Although, I am disappointed they do not even want to try these truffles. Cacao Butter is actually vey healthy, because it contains heart-healthy oleic acid. You may read about it HERE if you like.

My family is very picky when comes to sweets, because everyone has their own preference. White chocolate and strawberries are my younger daughter’s favourite, so these White Chocolate Truffles are actually for here. My older daughter loves everything with nuts and raw desserts.

If you also like desserts with nuts, you my check my DESSERT page. I made HAZELNUT TRUFFLES last year and they are my older daughter’s favorite. However, if you are new in dessert making, you can try something simple such as SUPERFOOD BITES.

I know there is not much time left, however, I did my best to write the instructions simple yet detailed. If you follow exactly, you should be able to make it intime. Good luck and HAPPY VALENTINE’S DAY! If you have any questions or suggestions feel free to contact me anytime. Thank you for visiting.


White Chocolate Truffles with Strawberry Ganache & Crunchy Shell, are not only yummy treat, but also healthy snack, made of only the best ingredients, such as organic cacao butter and quinoa flakes.
Vegan – Gluten Free – Refined Sugar Free – Nut Free
Prep Time15 mins
Active Time50 mins
Resting Time4 hrs
Total Time5 hrs 5 mins
Course: Dessert, treat
Cuisine: European, French, Vegan
Keyword: gluten free dessert, healthy dessert ideas, nut free treat, nut free truffles, plantbased dessert, plantbased recipe, vegan truffles, white truffles recipe
Yield: 24 truffles
Author: Lena Novak – Lena’s Vegan Living


  • silicon mold 24 X 2, spoon or piping bag, double boiler, blender, whisk, baking sheet,parchment paper, tongs


  • ½ cup fresh strawberries sliced
  • ½ cup maple syrup
  • 100 gr cacao butter about 1/3 of a cup when melted
  • ¼ cup coconut oil unrefined
  • 1 cup caned fat coconut cream without liquid
  • 1 ½ tbsp pink pitaya powder
  • 120 g cacao butter about 1cup when melted
  • ¼ cup unrefined coconut oil
  • ½ cup caned fat coconut cream without liquid
  • 1 cup powdered erythritol sifted
  • 2 tsp pure vanilla extract
  • 1 ½ cup roasted quinoa flakes
  • 1 cup of quinoa flakes
  • 1 cup of almond flour
  • ¼ cup unrefined coconut oil
  • ½ cup maple syrup
  • 2 tsp pure vanilla extract
  • Pinch of pink Himalayan salt


  • Bring the strawberries and maple syrup into a boil. Reduce the heat and simmer for 5minutes.
  • Let it cool for few minutes and transfer into a blender. Blend until smooth and set aside.
  • In a double boiler melt the cacao butter with coconut oil above the steam.
  • Whisk the coconut cream in separate bowl and slowly add into melted cacao butter while whisking.
  • Take it off the heat and add the strawberry mixture. Whisk all well and add the pitaya powder, mainly for the color. Whisk until all ingredients are perfectly combined.
  • Place into refrigerator for 30minutes.
  • When ready, place the silicon molds on a tray or cutting board. Fill up your piping bag, cut about ¼ inch or 6mm hole or you can use nozzle if you have one.
  • Fill your molds and place them into a freezer with the tray for about 2 hours or overnight.
  • In the meantime, make the roasted quinoa flakes.
  • Preheat the oven to 400f. 200C.
  • Melt the coconut oil above the steam in a double boiler.
  • In a bowl, mix all the ingredients until well combined.
  • Spread with spatula on the baking sheet lined with parchment paper and bake for 10 minutes.
  • Let it cool for few minutes, then transfer into a blender and chop by pressing the pulse button. You want to have fine crunch, not big chunks.
  • Transfer to a shallow container or bowl and set aside.
  • Remove the mold from a freezer and combine all halves to create spheres. They will stick nicely together. However, place them back into a freezer again.
  • In the meantime, melt the cacao butter with coconut cream in a double boiler above the steam.
  • Whisk the coconut cream and add it gradually into the mixture while whisking.
  • Add the erythritol with vanilla, whisk well and take it off the heat.
  • Whisk few more seconds, than by using big a measuring cup, fill a small bowl with ¼ cup of the mixture.
  • Have your working surface ready with small tray line with parchment paper.
  • Take one of the spheres from the freezer and dip into the large ball first, until is completely covered.
  • By using small spoon, quickly transfer it to a quinoa tray and roll back and fort in it.
  • Take it out with spoon and dip it into a small bowl and roll back and forth in the mixture while covering it with a spoon.
  • With a tongs transfer the truffle back into the quinoa and repeat the process again, once, or twice because you will not be able to cover it well the first time. Just do not dip the truffle back into the large bowl, once it was in the quinoa. You can only add more white chocolate from the larger bowl to the smaller bowl. Otherwise, you will end up with too much gooeyness. Using the small bowl helps to prevent that, especially, if you remove some of the quinoa deposit from the bottom after every few truffles.
  • Let each truffle dry for couple of minutes on parchment paper, then place it back into a freezer for couple hours.
  • When all truffles are done, you may store them in a sealed container and keep them in a refrigerator.


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