These decadent raspberry truffles have to be one of my absolute favorite treats – a super cool treat for any occasion, but equally unique for special occasions and absolutely perfect for Valentine’s day.

Consider making these wonderfully festive raspberry truffles. They are easy and quick to make, requiring only a few ingredients, and are healthy and delicious to eat.

Vegan raspberry Truffles drizzled in carob

I love these sweet, bite-size raspberry truffles, mainly because they taste so good but also because these raspberry truffles are easy to customize. They can be made into strawberry, blackberry, or blueberry truffles by replacing freeze-dried raspberries with strawberries, blueberries, or blackberries.

These festive and beautiful vegan raspberry truffles make wonderful gifts for your friends and family. Place them in a small gift box with a pretty ribbon, and they will make a perfect Valentine’s gift.

Other recipes you may like:

What is a Raspberry Truffle?

Raspberry Truffles are little round bite-size treats with a carob or chocolate shell and a soft raspberry coconut filling.

Vegan Raspberry Truffle Ingredients

Vegan Raspberry Truffle Ingredients:

Shredded Coconut (unsweetened)
Freeze-dried Raspberries
Almond Flour
Maple Syrup
Vanilla extract
Coconut Oil
Salt (optional)
Carob Chips (or Chocolate) (I use Aussie Carob Chips. You can use either unsweetened or semi-sweet)

Dipping the vegan raspberry truffles in carob

What is Carob?

Carob comes from the carob tree, which has edible pods that are dried, roasted, and made into powder.

How does Carob differ from Chocolate?

By comparison, Carob is naturally sweet, rich in fiber, low in fat, and caffeine free, making it a perfect ingredient for a healthy diet. Carob tastes similar to Chocolate but has a unique flavor of its own.
On the other hand, Chocolate is naturally bitter and requires extra sweeteners. Chocolate also contains caffeine and theobromine, stimulants that affect the central nervous system.
Consequently, Carob is gaining favor as a healthy alternative to Chocolate. Carob can be substituted for Chocolate in a 1:1 ratio.

What Carob brand is the best?

Not all carob chips are equal. I prefer the Australian Carob Company’s Carob. They are 100% organic, resulting in a purer and more delicious product. Basically, it’s sweeter and more flavorful. Click Here to check out their website for further detail.

You can also find them on Amazon! Click Here to visit their amazon store!

How to Make the Vegan Raspberry Truffles Recipe?

These raspberry truffles are super easy to make.

First, add the shredded coconut, freeze-dried raspberries, almond flour, maple syrup, coconut oil, vanilla, and salt to a food processor. In other words, add all the ingredients, except the carob, to a food processor and pulse to combine. This should result in a mixture that, when squeezed, holds together.

Secondly, form the mixture into bite-size balls. I like to weigh them (7-8 grams) to ensure they are equal, but this is optional. Next, place them in the freezer for a few minutes. This will ensure that they hold their shape as you dip them in the warm Carob or Chocolate.

Thirdly, melt the Carob or Chocolate chips in a double boiler, or use a saucepan with a heat-resistant bowl on top (see my video). Ensure there is water in the saucepan when melting the Carob or Chocolate.

Fourthly, dip the cold raspberry coconut truffles into the melted Carob/Chocolate one at a time. Use a fork as this will allow the melted Carob/Chocolate to drip off before transfering them to a piece of parchment paper. They should harden right away. They are now ready to eat.

Note: The Australian Carob Company’s Carob Chips do not require any oil when melting. Simply melt them in a double boiler, and you are ready to go. Other brands of carob chips may require a small amount of coconut oil in order to give the right consistency for dipping.

Recipe Variations/substitutions:

  • Replace the freeze-dried raspberries with freeze-dried strawberries, blackberries, or blueberries.
  • Serve without Carob or Chocolate
  • After dipping the truffles in the Carob/Chocolate, drizzle with extra Carob/Chocolate, chopped pistachio nuts, freeze-dried raspberries, or shredded coconut.

Allergy-friendly Options:

Gluten-Free: Naturally gluten-free.
Nut-free: Some people with nut sensitivities can also be sensitive to coconut, so be cautious.
Soy-Free: Naturally soy-free.
Oil-free: Carob is naturally oil free. Omit the coconut oil and carob/chocolate covering. Roll instead in a layer of carob powder.

You Can I Use the following sweetener to make these Vegan Raspberry Truffles:

  • Maple Syrup: Being from New England, our sweetener of choice is maple syrup, but we recognize that it is an expensive sweetener.
  • Sugar: Use natural cane sugar, the regular white sugar we buy in the grocery stores is usually processed with animal products. Since sugar is dry, it may require more coconut oil to keep the truffle mixture together, but a little coconut oil goes a long way.
  • Agave Nectar: It is very similar to maple syrup in consistency.

How to store Vegan Raspberry Truffles:

  • Counter: If the temperature is not too hot, they can last on your counter for a while, but if storing for any length of time, store in the fridge or freezer. 
  • Store in the fridge in an airtight container for up to 1 week.
  • Store in the freezer in an airtight container for up to 3 months.  
Drizzling carob over the vegan raspberry truffles

Special Equipment or Tools:

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  • Food Processor: It is helpful to have a food processor when making these truffles. It makes quick and easy work of blending the ingredients.
  • Kitchen Scale: Only needed if you want to make the truffles equal in size. If so, I have found that I prefer the size to be about 7-8 grams each.
  • Double Boiler: This helps when melting the Carob or Chocolate, but you can also use a regular saucepan and place a heat resistant bowl on top.

FAQ – Frequently Asked Questions:

Why avoid caffeine?

Caffeine is a central nervous system stimulant which gives a burst of energy but can also increase anxiety, nervousness, insomnia, etc. Furthermore, caffeine increases the heart rate and can cause irregular heartbeats when consumed in high dosages.  

Can I make these truffles without a food processor?

Yes, you can. Use a fork to grind the freeze-dried raspberries into a powder. Buy the smallest shredded coconut you can find. Mix it all together by hand.

Can I use frozen or fresh raspberries instead of freeze-dried raspberries?

No, it is best to use freeze-dried berries for these vegan raspberry truffles. Because fresh or frozen raspberries contain water, using fresh or frozen berries will significantly change the outcome. 

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Vegan Raspberry Truffles

Vegan Raspberry Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Chef Ani
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: Makes Around 20 Truffles 1x


Consider making these wonderfully festive vegan raspberry truffles. They are easy and quick to make, requiring only a few ingredients, and are healthy and delicious to eat.


  • 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
  • 1/8 teaspoon salt (optional)
  • 1 cup semi-sweet carob, melted (Australian Carob Company) (or chocolate chips)


  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 carob chips (about 1 cup). If using a different brand of carob chips or chocolate add a small amount of coconut oil (about 1/4 teaspoon) until you get the consistency you want. Australian Carob Company’s carob chip does not require extra oil. Just melt them in a double boiler.
  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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