Chocolate Raspberry Cream Truffles

Yup, you read that right. Creamy and refreshing raspberry mousse on the inside, rich chocolatey crunch on the outside. You really can’t go wrong with these Chocolate Raspberry Cream Truffles.

Chocolate pretty much complements everything, but fruits are unique in the sense that they add a sort of tang to the combo. Fruits are sweet, but not in a rich chocolatey kind of way. Maybe it’s the two different types of sweet that make this mixture so special.

In case you didn’t already pick up on it, I am beyond nuts about chocolate. It is an absolute requirement that I have, at the very least, a couple of squares of dark chocolate every day. I know, I know, that can’t be good for you, can it?

DARK chocolate actually has many health benefits! If you want to reap those benefits, though, you must be eating 70% or higher.

And for the best part... the recipe.

Here's what you need: 

Raspberry Filling:
  • 2 cups cashews (unroasted, unsalted)
  • 1 cup raspberry juice (I recommend doing this manually with a juicer or blender to avoid any artificial sugars. Make sure to strain out the seeds!)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (or liquid sweetener of choice)
  • Juice from half of a lemon
Chocolate Coating:
  • 1/2 cup melted cacao butter
  • 1/2 cup unsweetened cocoa powder
  • 3 Tbsp maple syrup (or liquid sweetener of choice)

Here's how to make it:

  1. Add cashews, raspberry juice, maple syrup and coconut oil to your blender and blend until creamy. This may take a few minutes. Be patient!
  2. Hand squeeze half of a lemon and blend for about 5 more seconds.
  3. Add mixture into a bowl or tray and place in the freezer for about 2-3 hours or until firm enough to roll into balls.
  4. When they're ready, use a cookie dough scoop to roll into balls and place them back into the freezer while preparing the chocolate coating.
  5. In a saucepan, melt cacao butter on medium heat.
  6. Add the cocoa powder and sweetener of choice, and stir. Set aside and allow to come down to room temperature.
  7. Dip each ball into the chocolate, coating them all over. The chocolate will firm up right away because of the cold temperature of the raspberry truffles!
  8. Place and store in the fridge for the raspberry filling to soften OR if you prefer ice cream truffles, keep them stored in the freezer. 

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