Raspberry Coconut Truffles
This refined sugar-free, dairy-free and gluten-free truffle is just so delicious and the raspberry love heart in the centre makes it a perfect treat for your Valentine. Think Bounty meets raspberry!
Makes about 12 truffles
120 grams (½ cup) full-fat coconut milk
120 grams (1½ cups) desiccated coconut
2 tablespoons sweetener (rice malt syrup or maple syrup)
1 tablespoon extra virgin coconut oil
12 frozen raspberries
- Combine the coconut milk, coconut, sweetener and coconut oil by hand or in a food processor until well combined. The mixture should be moist but hold together when pressed.
- Press the coconut mixture firmly around the frozen raspberry and place on a tray or plate lined with baking paper.
- Pop in the freezer for 15 minutes or more.
- Whilst they are freezing, make the raw chocolate (recipe here) or you could melt regular dark chocolate (about 200gram).
- Remove the coconut covered raspberries from the freezer and dunk in the chocolate.
- Place back on the tray and pop back in the freezer for 5 minutes until set.
- Mix the raw chocolate mixture well again in case it has begun to separate and dunk them again so they should be well coated.
- Set and store in the freezer until you are ready to gobble them up.
As with any raw chocolate treat, these will melt and fall apart at room temperature. For a more stable treat, coat them in melted dark chocolate.
Choose rice malt syrup as your sweetener.
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