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Raspberry Chocolate Truffles

Valentine's Day is by far one of my favorite holidays. There is always lots of chocolate, beautiful roses, and we get to express our love for friends, family, and even pets :) In honor of this beautiful, loving holiday, I put together these low sugar, insanely satisfying gluten free, dairy free, truffles.

I chose to roll these truffles in crushed, dehydrated raspberries. They add some fiber, antioxidants, and a beautiful pop of color! However, feel free to roll in chopped hazelnuts, shredded coconut, or even matcha. Make them your own!

Raspberry Truffles

3/4 cup raw cashew butter

1/2 cup maple syrup

1/2 cup melted cocoa butter

1/3 cup cacao powder

1 TBS maca powder (optional)

1/2 cup filtered water

1/2 tsp orange extract

1/2 cup dehydrated or freeze dried raspberries

pinch of sea salt

Add all ingredients to a food processor and blend for 10-15 seconds. Using a rubber scraper move contents into a glass container. Refrigerate for 1-2 hours. Once cooled and firm use a melon baller to scoop tablespoon sized amounts. Roll between clean hands to make a ball. Add raspberries to a medium sized bowl, crush the berries into small pieces. Roll truffles in the raspberries until it is coated evenly. Store in the fridge in an airtight container for up to 1 week.

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