Dark chocolate filled with creamy, strawberry filling is the perfect, simple dessert.  With less than 5 ingredients and taking less than 30 minutes to make, you can have this easy Paleo, dairy free dessert in no time.  

I love how great I feel eating Paleo foods, but sometimes I miss the foods I used to eat.  The other day I was thinking about how much I love those chocolate cream-filled candies, especially the strawberry cream ones, so I set out to make a Paleo version!  Let me tell you, these are amazing! They only have 4 ingredients, and you can make and eat them in less than 30 minutes.  That is pretty awesome for me and my hungry family, because we are not patient when it comes to dessert! 🙂

To make them, you get a pan of mini muffin cups, melt some chocolate with a tiny bit of coconut oil to layer on the bottom,  blend up some freeze dried strawberries with coconut cream and honey, layer that on top of the chocolate, and put some more chocolate on top, and voila!  Dessert accomplished!  It seriously could not be easier, and could easily be adapted with different flavors depending on what you are in the mood for.   I store them in the freezer so I can have one whenever a craving hits, but if you want them softer, you could store them in the fridge.  You can make them extra pretty (and tasty) by crumbling up some freeze dried strawberries to put on top!


  • Author: 
  •  Prep Time: 5 mins
  •  Cook Time: 20 mins
  •  Total Time: 25 mins
  •  Yield: 12 cups 1x



  • 1 heaping cup dark chocolate chips (dairy free and/or Paleo, I use Enjoy Life brand, which is dairy and soy free, but not strict Paleo)
  • 2 teaspoons coconut oil
  • 1.2 ounce package freeze dried strawberries*
  • 1/4 cup coconut cream**
  • 1 Tablespoon honey


  1. Get a mini muffin pan (12 cups) and grease the bottom and sides of the cups. Melt your chocolate and coconut oil together until smooth and creamy, microwaving 30 seconds at a time and then stirring. In a food processor, blend the entire package of freeze dried strawberries, coconut cream, and honey until smooth and creamy. You might have to scrape the sides of your food processor and push everything toward the bottom a couple times to get it super smooth. In your muffin pan, add 1-2 teaspoons of melted chocolate in each cup. Stick in the freezer for 5 minutes, just until it slightly hardens. Next, add 1/2-1 Tablespoon strawberry cream mixture to each cup, using all of strawberry cream. Finally, top with 2-3 teaspoons more melted chocolate, put in the freezer for 10-15 minutes or so to firm up, and they are ready to eat. Enjoy!


*Be on the lookout for those silicone packets inside the strawberry package that help keep the freeze dried fruit fresh. Not every brand has them, but I might have made the mistake of just dumping the entire package into the food processor and blending it up, not realizing until later that I had plastic and silicone pellets in my strawberry cream!
**To get coconut cream, put a can of full fat coconut milk (upside down) in the fridge overnight, or for a few hours. Open it and scoop the cream off the top, reserving the liquid to use in a smoothie or for another recipe. I usually try to keep a couple cans in the fridge at all times, since coconut cream is good in so many things!