I baked this Vegan Raspberry Truffles for my niece’s birthday party last weekend. The raspberry filling stayed jammy in the chocolate, and my sister liked them.
Decadent Raspberry Chocolate Vegan Truffles
These truffles are made with fresh raspberries, creamy vegan chocolate, and a touch of coconut for added flavor and richness. The preparation is simple, taking about 30 minutes, not including chilling time, and makes approximately 12 truffles.
Ingredients
- 1 cup fresh raspberries
- 1/2 cup pitted dates, soaked
- 1/4 cup unsweetened cocoa powder
- 1/2 cup dark vegan chocolate, melted
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon sea salt
- 1/4 cup crushed nuts or cocoa powder for coating (optional)
Instructions
- Prepare Raspberries: Gently wash and dry the fresh raspberries. Set aside.
- Blend Filling Ingredients: In a food processor, combine the soaked dates, cocoa powder, melted chocolate, coconut oil, and sea salt. Blend until smooth and creamy.
- Fill the Raspberries: Using a small spoon, carefully fill each raspberry with the chocolate mixture, creating a small mound on top.
- Chill the Truffles: Place the filled raspberries on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
- Coat the Truffles: Once chilled, if desired, roll the truffles in crushed nuts or cocoa powder for a finishing touch.
- Serve: Enjoy these decadent truffles chilled or at room temperature, perfect for sharing or indulging on your own.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 12 truffles
- Calories: 70kcal
- Fat: 3g
- Protein: 1g
- Carbohydrates: 10g
I keep the truffles in the fridge for up to two weeks. The stay jammy, and I serve at room temperature.
