Chocolate Raspberry Truffles

PREP 20 MIN
•
COOK NONE

DF

EF

GF

VE

V

Number of servings
2
Ingredients

16 2⁄3g cashews, roasted soaked in water overnight then drained

16 2⁄3g fresh raspberries

1⁄8 cup (15g) desiccated coconut

1⁄8 cup (3 1⁄3g) cocoa powder (or cacao powder)

1⁄8 cup (12 1⁄2g) honey (rice malt syrup or maple syrup)

1⁄3 tbs coconut oil melted

10g 70% dark chocolate (or dairy-free alternative) broken into pieces

1⁄8 tbs freeze-dried raspberries or strawberries optional

Methodbased on 12 servings
1

Blend cashews, raspberries, coconut, cocoa, honey and coconut oil in a food processor until smooth and combined. 

2

Roll mixture into 12 even-sized balls and transfer to a tray lined with baking paper.

3

Place chocolate pieces in a non-plastic bowl. Microwave for 1 minute, then 30-second intervals, stirring in between, until fully melted. Or place bowl over a saucepan with a small amount of simmering water and stir until melted. 

4

Spoon a teaspoon of melted chocolate over each truffle and sprinkle with freeze-dried raspberries if using. Refrigerate for 30 minutes to set.

5

Store truffles refrigerated in an airtight container for up to 5 days or freeze for up to 2 months..

Nutritional Informationper serving

Energy (kJ)

787 kJ / 188 cals

Protein

2.8 g

Fat

14.7 g

Sat. Fat

9.5 g

Carbs

10.6 g

Sugar

8.3 g

Fiber

2.7 g

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