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Decadent Raspberry Almond Truffles

These guilt-free truffles combine almond flour and freeze-dried raspberries with a rich dark chocolate coating, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the truffle mixture
  • 1 cup Almond Flour
  • 0.5 cup Freeze-Dried Raspberries
  • 0.25 cup Maple Syrup Provides natural sweetness
  • 2 tablespoons Coconut Flour
  • 2 tablespoons Coconut Oil (melted)
  • 0.25 cup Cashew Milk (or any non-dairy milk) Can substitute with almond milk or oat milk
For the chocolate coating
  • 1 cup Dark Chocolate (melting chocolate) Use dairy-free for vegan option

Method
 

Preparation
  1. Prepare your work area: Ensure all ingredients and equipment are ready.
  2. Mix the dry ingredients: In a mixing bowl, combine almond flour, coconut flour, and freeze-dried raspberries.
  3. Add the wet ingredients: In a separate bowl, mix the maple syrup, melted coconut oil, and cashew milk until smooth.
  4. Combine the mixtures: Pour the wet mixture into the dry ingredients and stir until fully combined to form a dough-like consistency.
  5. Form the truffles: Roll the mixture into balls, approximately one inch in diameter, and place on a parchment-lined baking sheet.
  6. Chill the truffles: Refrigerate the truffles for at least 30 minutes.
  7. Melt the dark chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between.
  8. Coat the truffles: Dip each truffle in melted chocolate and allow excess to drip off.
  9. Set the truffles: Place the coated truffles back on the parchment paper and top with crushed freeze-dried raspberries if desired.
  10. Let them harden: Allow chocolate to set at room temperature or in the fridge.
  11. Serve and enjoy your truffles as a snack or dessert!

Notes

Store truffles in an airtight container in the refrigerator for up to a week or freeze for up to three months. Thaw in the refrigerator before enjoying.