At Easter, we are bombarded with advertising for sugar-filled chocolate treats. These type of treats are off-limits when following the SIBO diet, so I got creative in the kitchen and whipped up a scrumptious batch of Strawberry Chocolate Truffles.
Using fresh strawberries and a tiny amount of raw organic honey, it adds a lovely natural sweetness to the creamy coconut centre. The dark chocolate is sweetened with 100% natural ground stevia leaves. The sugar content of these chocolates is significantly reduced from commercially made chocolate treats and will mean you can enjoy these guilt-free treats while still complying with your SIBO diet.
Store them in an airtight container in the fridge for a few days… if they last that long!
Strawberry chocolate truffles recipe
Classification: Remove and Restore (Bi-Phasic Diet), Gluten Free, Dairy Free, Vegetarian
1 cup strawberries
1.5 cups finely shredded coconut + extra for decoration
2 tbs coconut oil
1 tbs honey
1 cup raw cacao butter, chopped
1/2 cup raw cacao powder
1/2 tsp 100% natural stevia
1/2 tsp vanilla powder
3 tbs freeze dried strawberries, chopped
Hull the strawberries. Place them in a blender and blitz until completely pureed. Strain through a fine-mesh sieve to remove the seeds. Place in a saucepan and bring to the boil. Reduce to a simmer. Stir constantly until the liquid has thickened and reduced by half. Remove from the heat and cool slightly.
In a large bowl, add the strawberry puree and coconut. Melt the coconut oil and honey together then add to the bowl. Stir until well combined. Line a tray with non-stick paper. Take a small amount of mixture and roll into a small ball. Place on the tray. Repeat until all of the mixture has been used. Freeze for 1 hour.
Meanwhile, make the chocolate. Place the cacao butter in a heat-resistant plastic or silicone bowl. Microwave in 30-second increments until melted and it has reached a temperature of 40C/104F – 45C/113F. Sift in the cacao powder, stevia and vanilla powder. Stir to combine thoroughly. Cover a cool surface with non-stick paper, then pour the chocolate onto it. Move it around constantly with a spatula until it thickens to a toothpaste consistency (see my video here on how to do it). Return to the bowl and microwave in 5-second increments until liquid and a temperature of 28C/82.4F – 34C/93.2F.
Line a tray with non-stick paper. Remove the strawberry balls from the freezer. Dip the balls into the chocolate one at a time and decorate with coconut and freeze-dried strawberry before the chocolate sets. Repeat until all are covered. Store in the fridge. Will last for several days.