These raw raspberry chocolate truffles are perfect for Valentine’s day. They are delicious & indulgent and a healthy way to enjoy a chocolate treat with the special someone in your life…
I’ve been experimenting all morning and wanted to come up with something small that involved chocolate & raspberries – two of my husbands favorites! After having the raspberry truffle mix figured out, I decided to coat them in the dark chocolate I normally use for my healthy sea salt chocolate. A really easy combination of raw unsweetened cocoa powder, coconut oil, vanilla extract & honey. I left out the sea salt and added a little more vanilla istead, which worked well with the tart raspberries. Not only are these truffles free of refined sugars, cream & butter – they are packed full of antioxidants from the raw cocoa powder as well as healthy medium chain fatty acids from the coconut oil.
Raw Raspberry Chocolate Truffles
- 2 tbsp extra virgin coconut oil
- 4 tbsp raw unsweetened cocoa powder
- 2 tsp vanilla powder/extract
- 2 tsp honey
Combine all ingredients in small bowl and mix with a spoon until mixture is completely smooth. Add vanilla as desired.
- 2 tbsp fresh raspberries
- 2 tbsp hazelnut meal
- 4 tbsp unsweetened coconut, shredded
- 2 tsp honey
- pinch sea salt
Combine all ingredients in food processor until a sticky paste forms. Scoop up smallamount of mixture with a teaspoon & form into little round balls with your hands. Dip in the chocolate mixture. Place chocolate covered truffle on parchment paper and freeze for 30mins. Serve straight out of the fridge as the coconut oil will melt at room temperature. Note: if you want to use frozen raspberries instead, the truffle mixture will likely become more wet.
Happy Valentine’s Day!
Photo Credit: “heart” by Posterize/freedigitalphotos.net