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


  • 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


  1. Add the shredded coconut, freeze-dried raspberries, almond flour, maple syrup, and salt to a food processor and pulse.
  2. Divide and roll the mixture into small round truffles (7-8g). Chill in the fridge or freezer.
  3. 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.
  4. 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

Guest Blogger Chef Ani

Hello, my name is Ani. I am the plant-based chef, recipe developer, food photographer and videographer behind and @ChefAni on YouTube. See all recipes by Chef

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