Ingredients:

• 1½ cup Vegan White Baking Chips
• 1½ cup PASCHA 55% cacao chocolate chips
• ¾ cup dairy-free milk (canned coconut milk gives a very creamy truffle)
• 1 cup freeze-dried strawberries

Directions:

• Put freeze-dried strawberries into a coffee grinder. If you don’t have a coffee grinder then you can grind the strawberries into a powder using a food processor or a blender. Set aside.
• Place PASCHA White Baking Chips into a heatproof bowl. In a small pot, heat dairy-free milk until just before it reaches a boil. Pour over white baking chips and allow to sit for about 1 minute. Stir until fully melted. 
• Add finely ground strawberries and stir well. Set aside until chocolate mixture is set, but still moldable.
• Meanwhile, fully melt your PASCHA 55% Cacao Chocolate Chips.
• Roll white chocolate mixture into your desired size of truffles. Dip each into the 55% Cacao Chocolate and fully coat. Shake any excess off and place on a parchment-lined tray. Allow to set.
• Top with drizzled chocolate and extra strawberry powder.
• Store in the fridge.
• ENJOY!