These Raspberry Coconut Truffles are a delicious blend of tart raspberries, creamy coconut, and rich dark chocolate. They’re a perfect no-bake treat that’s super easy to make too.
They are refined sugar-free, dairy-free and gluten-free and are just so delicious. The raspberry love heart in the centre makes it a perfect treat for your valentine on Valentines day. Think Bounty meets raspberry!
Health benefits
These chocolate truffles feature nutrient-rich ingredients like coconut milk and desiccated coconut, which offer healthy fats and fibre. The dark chocolate adds a dose of antioxidants, while the raspberries provide vitamin C and a tangy balance to the sweetness. You’ll find these truffles don’t include dates. Many people find dried fruit, particularly medjool dates, stimulate high blood sugars and really set off sugar cravings and energy/concentration slumps. That’s why you largely won’t find date loaded sweet recipes here at Well Nourished.
Ingredients
To make these healthy coconut truffles, you’ll need coconut milk, desiccated coconut, rice malt syrup (or honey/maple syrup), coconut oil, frozen raspberries, and melted dark chocolate. If you prefer to make your own raw chocolate, there’s a recipe link included for that option.
How to make chocolate raspberry truffles
Start by mixing the coconut milk, coconut, sweetener, and coconut oil in a medium bowl, blender or food processor until well combined. They should have the consistency of a paste that holds together when pressed. Press this mixture around the frozen raspberries and place on a baking tray lined with parchment paper. Chill in the freezer for 15 minutes. In the meantime, melt dark chocolate or prepare raw chocolate. Coat the coconut-covered raspberries in the melted chocolate, freeze again, and coat a second time for a thicker shell.
Serving suggestions and how to store
These raspberry coconut truffles are best stored in the fridge or freezer, as they tend to soften at room temperature. Serve them straight from the freezer for a yummy and indulgent snack.
Vary raspberry coconut truffles to suit
For a low-fructose version, opt for rice malt syrup as your sweetener. Vegans can use rice malt or maple syrup and make their own dairy-free raw chocolate for a completely plant-based treat.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
For more easy to make, delicious no-bake treats, click HERE.
Ingredients
- 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 - softened
- 12 frozen raspberries
- 100 g dark chocolate -melted or raw chocolate (recipe here)
Method
- Combine the coconut milk, coconut, sweetener and coconut oil by hand or in a food processor until well combined. If using a Thermomix blend 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.
- Place on a baking tray or baking sheet lined with baking paper and pop in the freezer for 15 minutes or more.
- Whilst they are freezing, make some raw chocolate (recipe here) or melt regular dark chocolate by breaking it up and placing it in a ceramic or glass bowl sitting on top of a pot of just boiled water. Stir 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.
Store
- Set and store in the freezer until you are ready to gobble them up.
- If using the raw chocolate to coat - 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.
Variations
Low- fructose
Choose rice malt syrup as your sweetener.Vegan
Choose rice malt or maple syrup as your sweetener and make your own raw, dairy-free chocolate.I'd love to hear how you loved these cuties. Post a comment or rate this recipe.
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Tarla Jocumsen says
Very tasty Georgia, thank you!!
Georgia Harding says
Glad you liked them Tarla Gx
Laura says
Can we use coconut cream?
Georgia Harding says
Sure you can G x