Raspberry truffles
These tasty raspberry truffles are gluten free, vegan, and dairy free.
Servings: 16 truffles
Ingredients
- 3 cups chocolate
Raspberry filling
- 1 cup mashed raspberries
- 4 cups confectioners sugar
- 2 tbsp coconut oil
- 1 tbsp coconut milk (1 more as needed)
- 1/2 tsp vanilla
Instructions
- Mash the raspberries into a paste using a fork, blender, food processor.
- Simmer the raspberries over medium high heat for 15 - 20 minutes in a nonstick pan to cook off some of the water. When the raspberries are done cooking, they volume should be reduced to around 1/3 or 1/4 of the original volume.
- Microwave the coconut oil for the raspberry filling and grab 1/4 cup of reduced raspberry. Combine the coconut oil, raspberry, and all of the other ingredients for the raspberry filling.
- Refrigerate the raspberry filling for 15 minutes to allow the coconut oil to solidify.
- Roll the raspberry filling into balls that are about 1 inch in diameter. Put these balls on a baking sheet that is lined with parchment paper. If the filling is too loose to roll into balls, you can try freezing the filling for a few minutes or adding more confectioners sugar 1/4 cup at a time.
- Freeze the balls for at least 45 minutes or up to a few hours. You can take the balls out of the freezer every 10 - 15 minutes and re-roll them if they are not round enough. As the balls begin to freeze, they will solidify more and hold their shape better.
- Slowly melt the chocolate over low to medium low heat using a double boiler.If you do not have a double boiler, you can read the instructions above on how to assemble your own double boiler out of common household items.
- Dip the raspberry filling in chocolate then let the chocolate cool until it hardens.