Description
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.
Ingredients
Scale
- 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)
Instructions
- 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 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.
- 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.