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.
