Strawberry Cream Filled Chocolates

Ingredients: Strawberry Cream Filling – 11.25 ounces sweetened condensed coconut milk (1 cup) – 1 cup freeze-dried strawberries – ½ teaspoon vanilla extract – Pinch salt

Ingredients: Chocolate Coating – 2 ½ cups chocolate chips – 1 teaspoon coconut oil

Add freeze-dried strawberries, sweetened condensed coconut milk, vanilla extract, and salt to a blender or food processor. Blend until smooth and creamy.

Pour into a container and place in the freezer for several hours to set. Place a heat proof bowl over a saucepan filled with water (or use a double boiler).

Pour the chocolate chips into the bowl over medium heat. Stirring constantly, heat chocolate mixture until smooth and melted. Add coconut oil and turn off heat.

Place 12 cupcake liners in a muffin pan or on a sheet pan. Spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner.

Pour a spoonful of strawberry cream filling into the chocolate filled cupcake liner. Repeat with the rest of the strawberry filling.

Pour a heaping tablespoonful of chocolate over each strawberry filled chocolate cup. Let set in the fridge or freezer.

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