Raspberry Love Chocolate Truffles
These raspberry love balls are a perfect bite-sized treat, packed with the tangy sweetness of raspberries, the creaminess of cashews, and the richness of dark chocolate. They are super easy to make and naturally sweetened with maple syrup—an absolute delight!
Takes 1 hour 15 minutes
Serves 12
Ingredients
- 300 g frozen raspberries 2 ½ cups
- 100 g cashew nuts ¾ cup
- 125 g desiccated coconut 1 ½ cups
- 75 ml maple syrup ⅓ cup
- 1 tsp vanilla extract
- Pinch of salt
- 200 g dark chocolate 54–70% cocoa solids (1 ¼ cups, chopped)
Instructions
Blend the Filling:
- Add the cashews, desiccated coconut, maple syrup, vanilla extract, and salt to a food processor. Blend for 30–60 seconds until it starts to combine.
- Add the frozen raspberries and blend for another 30–60 seconds until the mixture turns a vibrant pink and comes together into a sticky dough.
Shape & Freeze:
- Scoop out small amounts of the mixture (approx. 1 tbsp per ball) and roll them into bite-sized balls. Place them on a baking tray lined with parchment paper and freeze for 30 minutes until firm.
Melt the Chocolate:
- Break the dark chocolate into small pieces and melt it in a heatproof bowl over a bain-marie (water bath) or in the microwave in 20-second bursts, stirring in between.
Coat the Balls in Chocolate:
- Once firm, take the raspberry balls from the freezer. Using a fork or a skewer, dip each ball into the melted chocolate, ensuring they are fully coated. Let excess chocolate drip off before placing them back onto the parchment paper.
Set & Enjoy!
- Place the chocolate-coated raspberry love balls in the fridge for 10–15 minutes until the chocolate has set.