If you’re looking for a Valentine’s Day dessert that feels fancy, you just found your soulmate.

These Strawberry Cheesecake Truffles are everything we want this time of year:

• dairy-free + vegan (obviously)

• no refined sugar (sweetened with monk fruit)

• bursting with real strawberry flavor and wrapped in a chocolate shell, because nothing says Valentine's Day like chocolate

These truffles are the right amount of extra. Just like showing up with flowers and dessert (hint hint).

Let’s make something sweet that loves you back.

Thank you to our friend Lanina of Colorful Superfoodie for creating this beautiful recipe for you to enjoy!

Why You’ll Love These Valentine’s Day Vegan Truffles

Because sometimes love looks like grand gestures and hand written poetry… and sometimes it looks like a chocolate-covered strawberry cheesecake bite that you feel good about making and sharing with your loved ones. We're here to remind you that Valentine’s Day doesn’t have to mean mystery ingredients, artificial colors, or desserts that leave you feeling like you need a nap and a life reset.

This strawberry and chocolate pairing is a classic straight from a rom com. With an added cheesecake center, you've just upgraded from those chocolate boxes, and sorry not sorry, you'll never go back. Keeping these bite-sized was intentional. Perfect for sharing. Or not... Last but not least, this dairy-free and no refined sugar recipe screams sweet without the sugar crash.

Basically: Cupid called. He wants the recipe.

Darë’s Tips for No Stress Truffle Success 

• A food processor is recommended here, but a blender will work in a pinch. Just try to avoid over blending and "breaking" the mixture.

• Room temp cream cheese matters. It blends smoother and gives you that dreamy cheesecake texture.

• Freeze before dipping. This is the difference between “Pinterest-perfect truffles” and “abstract chocolate art.”

• The white chocolate drizzle is optional, but don't be afraid to give it a try! It's easier than you think, we promise.

• Use dragon fruit powder for natural color. It gives Valentine’s Day pink without chemically-derived color/number combos.

Serving Ideas (aka How to Make These Even More Giftable)

Try:

• a little box lined with parchment + a handwritten note (“I truffle you”)

• a heart-shaped plate with fresh berries

• a “build your own truffle” spread for date night

• or keep them in the fridge and casually mention you made them from scratch (because you did, and you deserve applause)

RECIPE:

Prep Time: 45 minutes

Chill/Freeze Time: 3 hours

Serves: about 16 Truffles

Ingredients:

(1) 8oz container of Original Cream Cheese (room temperature)

1 cup freeze-dried strawberries

1/3 cup powdered monk fruit

2 Tbsp melted coconut oil

1 tsp vanilla extract

1 1/4 cup dairy-free chocolate chips

1/3 cup dairy-free white chocolate chips

Natural pink food coloring (pink dragon fruit powder works too)

Instructions:

In a small food processor, add the freeze dried strawberries and process for a minute until a powder forms.

Add the cream cheese, powdered monk fruit, melted coconut oil, and vanilla extract and then process again for another 1-2 minutes or until smooth.

Place the strawberry cheesecake mixture into an air tight container and place in the fridge for a couple hours to set.

Once the strawberry cheesecake mixture has set, use a cookie scoop to scoop out about 16 balls. Place the balls on a parchment paper lined sheet pan and then place in the freezer for 1 hour to become hard enough for dipping in the melted chocolate.

Melt the regular chocolate chips in a double boiler or a bowl in the microwave in 30 second increments. (If your chocolate is a little thick, melt with some coconut oil to thin it out.)

Take the strawberry cheesecake balls out of the freezer and dip them using a fork into the melted chocolate. Place them back on the parchment paper to set.

Melt the white chocolate and then mix with a natural pink food coloring or pink dragon fruit powder. (This is optional but they look so cute and pretty with the pink.)

Drizzle the pink chocolate on top of the truffles and then add some crushed freeze dried strawberries and natural sprinkles if desired.

Store in the fridge and enjoy within 1 week of making.