Cream Filled Chocolate Strawberries
Yield: 8-12 Cream Filled Strawberries
  • 1 quart strawberries, organic- strawberries are on the dirty dozen list for pesticides
  • 2 cups dark chocolate chips or bar (60%+ cocao) or for a raw version use chocolate crackle recipe.
Coconut Creamy Filling or Frosting Recipe:
  • ¼ cup coconut butter (liquefied-see notes) Make your own or purchase
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny. Vegans use maple syrup
  • 5 drops liquid stevia depending on taste preference
  1. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey or maple syrup. Blend until smooth.
  2. Add liquid stevia to taste (use as little as you can).
  3. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  4. If after 45 minutes it has not thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it- just so you know.
  5. While the mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  6. Wash strawberries and cut off the leaves with a straight cut. Core the center of each strawberry with the small end of a melon baller or use a paring knife. This part is not essential. I made these once without coring them and the cream filling successfully stuck to it so you decide.
  7. Photo of strawberries & melon baller
  8. Make sure the strawberries are dry by patting with a towel.
  9. Place strawberries on a cookie sheet and place in the freezer for 30 minutes. Chilling them first makes this work so much better. Don't freeze them, just chill them. If you're thinking plenty ahead of time you can chill them in the refrigerator.
  10. When the cream mixture is the right thickness, Scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  11. Take the strawberries out of the freezer and begin to fill the cavity of the strawberries with the cream filling.
  12. Set the cream filled strawberries on their sides on the cookie sheet.
  13. Drizzle chocolate over the strawberries with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  14. Next place in the refrigerator until ready to serve.
Recipe by Wholetarian Society at