Ingredients:

  • 8 oz Neufchâtel cheese, softened
  • 1.5 cups graham cracker crumbs
  • 1 cup freeze-dried strawberries, pulverized into powder
  • 0.25 cup confectioners' sugar
  • 1 tsp pure vanilla bean paste
  • 0.125 tsp fine sea salt
  • 10 oz high-quality white chocolate chips
  • 1 tsp refined coconut oil
  • 1 tsp extra freeze-dried strawberry dust for garnish

Instructions:

  1. In a food processor, pulse the graham crackers and freeze-dried strawberries until they reach a sandy, uniform powder consistency.
  2. In a separate mixing bowl, cream together the softened Neufchâtel cheese, vanilla bean paste, and sea salt until smooth.
  3. Fold the strawberry and graham cracker mixture into the cream cheese mixture until a stiff, mahogany-pink dough forms.
  4. Using a small cookie scoop, portion the dough into 1-tablespoon spheres and roll between your palms until smooth.
  5. Place the spheres on a parchment-lined baking sheet and chill in the refrigerator for at least 60 minutes to firm up.
  6. Melt the white chocolate and coconut oil together using a double boiler or microwave-safe bowl in 30-second increments until glossy and fluid.
  7. Using a dipping fork, submerge each chilled truffle into the white chocolate, tap off the excess, and return to the parchment paper.
  8. Immediately sprinkle with strawberry dust or lemon zest before the chocolate sets.