Raw Strawberry-Filled Chocolate Truffles

Ingredients

• Chocolate:
• 2 cups coconut oil, melted
• 1 cup unsweetened cocoa powder
• 1/2 cup raw honey, melted
• 2 tablespoons stevia powder (optional)
• Strawberry Filling:
• 3/4 cup strawberries
• 1/4 cup coconut oil
• 1/4 cup sunflower seed butter
• 2 tablespoons raw honey
• 1/2 lemon, juiced
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/4 teaspoon Himalayan rock salt

Directions

Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.

Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.

Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.

Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.