Chocolate Raspberry Truffles
PREP 50 MIN•COOK NONE
DF
EF
GF
VE
V
Number of servings
2
1⁄8 cup (16 2⁄3g) cashews, roasted soaked in water overnight then drained
1⁄8 cup (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
Blend cashews, raspberries, coconut, cocoa, honey and coconut oil in a food processor until smooth and combined.
Roll mixture into 12 even-sized balls and transfer to a tray lined with baking paper.
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.
Spoon a teaspoon of melted chocolate over each truffle and sprinkle with freeze-dried raspberries if using. Refrigerate for 30 minutes to set.
Store truffles refrigerated in an airtight container for up to 5 days or freeze for up to 2 months.
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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