Five ingredient deliciousness in these Chocolate Covered Raspberry Coconut Truffles – so simple but so tasty!
There are a few combinations with chocolate that I really love. One is the combo of chocolate and raspberry. Can you guess the others? Well, I’ll tell you – chocolate and strawberry and chocolate and orange. But today I want to share this delicious recipe for chocolate covered raspberry coconut truffles. Try to say that 5 times fast – Lol!
You know, sometimes simple is just as good as complicated. This is one of those recipes. Simple to make but still yummy and actually even healthy. My kind of recipe for sure!
Life can be complicated sometimes and it’s very refreshing to make these simple little yum balls with fresh raspberries and coconut – a very easy sweet treat!
I hope this recipe for these Chocolate Covered Raspberry Coconut Truffles helps you to make a treat that brings some deliciousness to your taste buds, some sweetness to your day and a little touch of specialness that you can share with your family and friends.
- 1 cup coconut butter NOT coconut oil
- 1 3/4 cup fresh raspberries
- 3 Tbsp pure maple syrup
- 2 cups dark chocolate chips, vegan or vegetarian
- 6 Tbsp unsweetened almond milk
*First thing* If your coconut butter is hard, put the jar in a pot or bowl of hot water to let the coconut butter soften for about 15 minutes before you start*
Put your truffle filling ingredients, the coconut butter, the raspberries and the maple syrup together in a food processor with the metal S blade and process until smooth and well blended (You may need to stop and scrape the sides a couple times)
When the filling is done, scoop out balls with a small ice cream scoop onto a parchment paper lined pan and put those in the freezer
Give them at least 15 - 30 minutes to firm up well
When you remove the balls from the freezer, stick a toothpick in the top of each of them for dipping purposes
Melt your chocolate chips/almond milk mixture in a metal bowl over a pot of simmering water - NOT allowing the bowl to touch the water. Keep stirring as the chips are melting until you get a very smooth consistency and then turn off the heat
Take each frozen ball and dip in the melted chocolate using a spoon to help get them completely covered
Place each chocolate coated ball back on a parchment lined pan, remove the toothpicks and put them all back in the freezer for an hour or so
After they're frozen, remove from the pan and put in an airtight container and store in the freezer
Makes approximately 24 truffles
Inspired by: My Whole Food Life
When you take these little chocolate covered gems out of the freezer, they will most likely be quite hard. Just give them a minute or two and they should be good to go – in your mouth, that is! 😉