Vegan Raspberry Truffles

Today we are celebrating 6000 subscribers. I am so grateful for every one of you. How about making something extra special today? These raspberry truffles are amazing. Easy to make and such a unique and beautiful treat. Thank you so much for your support and encouragement.


  • 1 cup shredded coconut (I use organic unsweetened shredded coconut)
  • 3/4 cup freeze-dried raspberries
  • 2 tablespoons maple syrup
  • 1/4 cup almond flour
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • pinch of salt


Add all the ingredients to a food processor and pulse. Divide mixture into small round balls (7g). Chill in fridge.

Melt carob chips (about 1 cup) and add a small amount of coconut oil (about 1/2-1 teaspoon) until you get the consistency you want.

Dip truffles in the carob and place on parchment paper. Let chill in fridge. Enjoy!

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