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.
Want more family favourites recipes?
The SIBO Family Favourites eCookbook is crammed full of family-friendly meals that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.
All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.
Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!