Guest Blogger Chef Ani
Hello, my name is Ani. I am the plant-based chef, recipe developer, food photographer and videographer behind chefani.com and @ChefAni on YouTube. See all recipes by Chef
Vegan Raspberry Truffles
"These decadent raspberry truffles have to be one of my absolute favorite treats. They are easy and quick to make, requiring only a few ingredients, and are healthy and delicious to eat. Easy to customize by replacing freeze-dried raspberries with strawberries, blueberries, or blackberries for a fun recipe twist." ~ Chef Ani
Serves Makes 20 | Prep time: 30 mins | Cooking time: 0 mins
INGREDIENTS
- 1 cup shredded coconut (I use organic unsweetened shredded coconut)
- 3/4 cup freeze-dried raspberries
- 2 Tbsp maple syrup
- 1/4 cup almond flour
- 1/2 tsp vanilla extract
- 2 Tbsp coconut oil
- 1/8 tsp salt (optional)
- 1 cup semi-sweet chocolate or carob, melted
METHOD
- Add the shredded coconut, freeze-dried raspberries, almond flour, maple syrup, and salt to a food processor and pulse.
- Divide and roll the mixture into small round truffles (7-8g). Chill in the fridge or freezer.
- Melt chocolate or carob chips over a double boiler. If needed, add a small amount of coconut oil (about 1/4 teaspoon) until you get the consistency you want.
- Dip truffles in the carob or chocolate. Use a fork and let the extra melted carob drip off the truffles before placing them on parchment paper. Let chill in the fridge.
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DessertValentinesHolidayGluten Free
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