Raspberry Dark Chocolate Truffles
For Valentine’s Day this year, why not make some of your own special chocolate treats to give your loved ones? These chocolate raspberry truffles are easy to make and so good! Also, they are refined sugar free, vegan and gluten free but you would never guess by tasting them.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In the top of a double boiler, melt 1 cup dark chocolate until smooth, then whisk in the coconut milk until smooth.
- Buzz the raspberries in a blender until they are powder, then stir into the chocolate mixture and scrape into a bowl. Place in the freezer until it is firm enough to scoop. This will take about 45 minutes to an hour.
- When it is firm enough to scoop, form into small 1 inch balls, and place on a parchment lined tray. Place back in the freezer until completely firm.
- Melt the other 1 1/2 cups of dark chocolate chips in the top of a double boiler until smooth.
- Dip each chocolate into the melted chocolate letting the excess drain off (I like to set them on a fork), then place back onto the tray. Repeat with remaining truffles until they are all dipped, and place back in the freezer until the chocolate hardens.
*Truffles keep for up to a month in the refrigerator.
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- Heart Healthy