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.
If you’re looking to save money across pantry items such as nuts, seeds, flours, coconut, cacao and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Raspberry Coconut Truffles
- 120 g 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.