This Valentine’s (or Galentine’s!) Day, treat yourself and your loved ones to something irresistibly sweet—our Strawberry Shortcake Truffles! These delightful bites feature our iconic, fan-favorite Cinnamon Snickerdoodle nut butter. Whether you’re celebrating with a special someone, your besties, or treating yourself (because you deserve it!), these truffles are the perfect way to spread a little love. Simple to make, irresistibly indulgent, and guaranteed to wow, they’re a gift everyone will adore!

Makes around 12 truffles 

Ingredients: 

• ½ cup Cinnamon Snickerdoodle nut butter
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ⅓  cup almond flour
• ¼ cup protein powder 
• 2 graham crackers, crushed
• ½ cup freeze-dried strawberries, plus more for garnish
• 1 cup non-dairy white chocolate chips
• 1 tsp coconut oil 

Directions: 

1. To a large bowl, whisk together the nut butter, maple syrup, and almond extract until smooth. 
2. Fold in the almond flour, graham crackers, and freeze dried strawberries, mixing until just combined. 
3. Roll the dough into 1tbsp-sized balls and place on a baking sheet lined with parchment paper. Repeat with the remaining dough.
4. Place in the freezer for at least an hour to set.
5. While the dough is chilling, prepare the chocolate coating by combining the white chocolate chips and coconut oil in a small bowl and heat in the microwave in 30-second increments, stirring in between each round until completely melted. 
6. Remove the dough from the freezer and gently dip each into the melted chocolate mixture before placing back on the baking sheet. Garnish with extra crushed free-dried strawberries. Repeat with the remaining dough. 
7. Freeze for an additional 20 minutes to allow the chocolate to set before removing and serving! Enjoy!