These decadent raspberry truffles have to be one of my absolute favorite treats—a super cool treat for any occasion, but equally unique for special occasions. They are easy and quick to make, requiring only a few ingredients, and are healthy and delicious to eat.
I love these sweet, bite-size raspberry truffles, mainly because they taste so good but also because these raspberry truffles are easy to customize. They can be made into strawberry, blackberry, or blueberry truffles by replacing freeze-dried raspberries with strawberries, blueberries, or blackberries.
These festive and beautiful plant-based raspberry truffles make wonderful gifts for your friends and family. Place them in a small gift box with a pretty ribbon, and they will make a perfect gift for any occasion.
What is a Raspberry Truffle?
Raspberry Truffles are little round bite-size treats with a carob shell and a soft raspberry coconut filling.
Raspberry Truffles (makes 20 truffles)
Ingredients
- 1 cup shredded coconut (I use organic unsweetened shredded coconut)
- 3/4 cup freeze-dried raspberries
- 2 tablespoons maple syrup
- 1/4 cup almond flour
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 1/8 teaspoon salt (optional)
- 1 cup semi-sweet carob chips, melted (Australian Carob Company)
Instructions
- Add the shredded coconut, freeze-dried raspberries, almond flour, maple syrup, coconut oil, vanilla, and salt to a food processor. In other words, add all the ingredients, except the carob, to a food processor and pulse to combine. This should result in a mixture that, when squeezed, holds together.
- Form the mixture into bite-sized balls. I like to weigh them (7-8 grams) to ensure they are equal, but this is optional. Next, place them in the freezer for a few minutes. This will ensure that they hold their shape as you dip them in the warm Carob.
- Melt the Carob in a double boiler or use a saucepan with a heat-resistant bowl on top. Ensure there is water in the saucepan when melting the Carob or Chocolate.
- Dip the cold raspberry coconut truffles into the melted Carob one at a time. Use a fork as this will allow the melted Carob/Chocolate to drip off before transferring them to a piece of parchment paper. They should harden right away. They are now ready to eat.
- After dipping the truffles in the Carob, drizzle with extra Carob, chopped pistachio nuts, freeze-dried raspberries, or shredded coconut.
- Note: The Australian Carob Company’s Carob Chips do not require any oil when melting. Simply melt them in a double boiler, and you are ready to go. Other brands of carob chips may require a small amount of coconut oil in order to give the right consistency for dipping.
Call to Action
"I am the vine, you are the branches; the one who remains in Me, and I in him bears much fruit, for apart from Me you can do nothing."
John 15:5 (NASB)
I love these Raspberry Truffles and hope you do too! You know what is a 100% guarantee that you will LOVE? As you abide more and more in Jesus Christ, who is the Way, Truth, and the Life (John 14:6), it is a 100% guarantee that you will bear much fruit.
Trust this Raspberry Truffle recipe, it will taste great.
Trust Jesus Christ even more, and abide in Him. When you follow this instruction, it's a guarantee that you will bear much fruit now, that will last into Eternity.
Scripture quotations taken from the (NASB®) New American Standard Bible®, Copyright © 1960, 1971, 1977, 1995, 2020 by The Lockman \ Foundation. Used by permission. All rights reserved. www.lockman.org
