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Vegan Raspberry Truffles

Vegan Raspberry Truffles

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  • 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.