+ Well Nourished | Raspberry Coconut Truffles

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


  1. 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.
  2. Press the coconut mixture firmly around the frozen raspberry and place on a  tray or plate lined with baking paper.
  3. Pop in the freezer for 15 minutes or more.
  4. Whilst they are freezing, make the raw chocolate (recipe here) or you could melt regular dark chocolate (about 200gram).
  5. Remove the coconut covered raspberries from the freezer and dunk in the chocolate.
  6. Place back on the tray and pop back in the freezer for 5 minutes until set.
  7. Mix the raw chocolate mixture well again in case it has begun to separate and dunk them again so they should be well coated.
  8. 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.

Low- fructose
Choose rice malt syrup as your sweetener.

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Raspberry coconut truffle

  • Tarla Jocumsen

    Very tasty Georgia, thank you!!

  • Laura

    Can we use coconut cream?

  • Sure you can G x

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