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!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Raspberry Coconut Truffles
- 120 ml canned coconut milk (½ cup)
- 120 g desiccated coconut (1½ cups)
- 2 tbsp rice malt syrup, honey or maple syrup
- 1 tbsp coconut oil
- 12 frozen raspberries
- 100 g dark chocolate -melted or raw chocolate (recipe link below)
- Combine the coconut milk, coconut, sweetener and coconut oil by hand or in a food processor until well combined. Thermomix 10 seconds, reverse speed 3. 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 some raw chocolate (recipe link below) or you could melt regular dark chocolate (about 200grams) by breaking it up and placing it in a bowl sitting on top of a pan of boiling water and mixing until it's melted.
- Remove the coconut covered raspberries from the freezer and coat in the chocolate (use two forks to move the truffles around in the chocolate to coat them).
- Place back on the tray and pop back in the freezer for 5 minutes until set.
- Dunk again for a second coating of chocolate. If using raw chocolate, mix it 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.