Vegan Raspberry Truffle Eggs

It is fun to make your own Easter candy at home, and that way you know exactly what goes into it!  One of my favorites growing up was raspberry cream truffle eggs, so I like to make my own healthier version now!  These are always a big hit at Easter, and they happen to be vegan and gluten free!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 20 minutes | Cook Time: 10 minutes | Ready in: 1 hour and 30 minutes

Ingredients

• 1/4 cup Eastwind raw cashew butter
• 1/2 cup Artisana coconut butter, warmed to liquid
• 1/4 cup organic raspberry jam
• 1 tsp pure vanilla extract
• 1/4 cup filtered water
• 1 1/2 cups Lily's vegan dark chocolate chips

Instructions

Directions:

1. Combine all of the filling ingredients but jam and water over a double boiler, and whisk until smooth.
2. Whisk in the jam and water until smooth. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands and shaping them into eggs.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
3. Meanwhile, melt the dark chocolate in a double boiler, and whisk until smooth.
4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.

Store any leftover truffles in an airtight container in the refrigerator for up to 1 month.