There’s something deeply satisfying about making treats with your own hands, especially when they’re simple, nourishing and irresistibly delicious. This chocolate truffles recipe is all about slowing down, having fun in the kitchen and turning wholesome ingredients into little bites of joy. Let’s get our hands a little messy!
Vegan Raspberry Chocolate Truffles
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Ingredients
- 150 g Rawmio Organic Raw Chocolate 85%-100% cacao
- 1/4 cup Milkadamia Macadamia Milk or nut milk of choice
- 1 cup almond butter or nut butter of choice
- 1 tsp. pure vanilla extract
- 2-3 medjool dates pitted, soaked in warm water15-30 minutes
- Pinch salt
Coating
- 1 cup organic freeze-dried raspberries chopped into small pieces
Instructions
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To small saucepan over low heat, stir together milk and chocolate pieces until melted together.
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Into food processor, combine chocolate mixture, nut butter, pitted dates and vanilla extract and blend until smooth.
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Transfer mixture to small bowl and chill in refrigerator about 1 hour.
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In medium bowl, add chopped freeze-dried dried raspberries.
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After 1 hour, remove truffle mixture from fridge and scoop out small portions with spoon. Roll into bite-sized balls and drop them into bowl with dried raspberry bits. Shake gently or use hands to coat each truffle.
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Store in refrigerator until ready to serve. Remove truffles from fridge about 1 hour before enjoying to allow them to soften to room temperature.
Notes
Nutrition
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The post Vegan Raspberry Chocolate Truffles first appeared on The Upside by Vitacost.com.