For this recipe, I need to give a shout out to my friend and colleague Danielle Omar of foodconfidence.com/blog/. I simplified her recipe and jazzed it up a bit. These Chocolate Truffles with Raspberries are raw, vegan, and gluten free. This quick and easy recipe is perfect for Valentine’s Day or any other day of the year when you want to make a special treat and gift it with love. Enjoy!
Chocolate Truffles with Raspberries
Prep time: 10 minutes
Yield: about 24 teaspoon size truffles
Ingredients:
1/2 cup raw almonds
1/2 cup raw cashews
1/2 cup chocolate chips (GF/DF if needed)
1 cup medjool dates, pitted
1 cup raspberries, freeze-dried
2 teaspoons vanilla extract
pinch sea salt
1/4 cup cocoa powder or raw cacao powder
Directions:
1. Combine all ingredients except the cocoa powder in a food processor or high-powered blender (like a Vita-Mix) and process until smooth.
2. Spoon heaping teaspoonfuls of the mixture into your hands and roll into balls. Roll in cocoa powder until coated.
3. Refrigerate truffles so they firm up. Serve and enjoy!
Tip: Freeze-dried raspberries can be hard to find, however many stores carry the Just Tomatoes Etc! brand, or you can order them from one of my favorite online stores for bulk items Nuts.com. Another option is to omit the freeze-dried raspberries and use raspberry extract in place of the vanilla or use 10 drops of pure therapeutic grade essential oils like tangerine (member # 887501). Don’t be afraid to get creative!
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