Intensely dark and rich, these paleo raspberry truffles will knock your socks off! And with the tart raspberry essence and rich chocolate combo, you will be in chocoholic heaven!!
These paleo chocolate raspberry truffles are a sinfully rich and decadent treat!
The amount of sweetener I have used in these homemade truffles is quite low. I like my chocolates pretty dark!
It is totally acceptable to add additional sweetener to match your preferences! Too much additional liquid sweetener will make for a very soft and melty end product however, so do not get too carried away!
In these luscious truffles, I wanted to marry dark chocolate and tart berries, but using fresh berries with all their water content would be tricky. So how to create a luscious dark chocolate vegan truffle that works?!
Enter freeze dried berries. These bad boys are easy to whir up into a fine powder in a blender and they pack a concentrated flavor punch! I recently used them to create a Raw Strawberry Macaroon like Hail Merry’s new flavor, yum!
These truffles are super dark chocolate with a strong raspberry finish!
A few bites will satisfy that chocolate monster lurking within, promise!
Homemade chocolate ingredient notes:
- Fat . Cocoa butter is the most authentic, but butter, palm shortening, and coconut oil also work.
- Cocoa powder
- Sweetener. I have used honey/coconut nectar, stevia, and palm sugar all with success. They each have their own flavor profiles, and palm sugar needs to be dissolved in the warm fats to disappear. Powdered Swerve would also be an option for low-carb!
Raspberry truffle ingredients:
- I use my own homemade coconut butter for this ($4/2 cups, apx), but you can also find it in well-stocked grocery stores, or online.
- Freeze dried raspberries are carried at Trader Joes, and I also get them online.
- Cocoa butter is literally the fat from the cacao bean. It has a strong, deep, chocolatey flavor that is a key in great homemade chocolate. It is important that you buy a variety that is specified as food grade. I find it is much cheaper online than in the stores, I get mine here.
- I like to use a high quality cocoa powder. Some of the commercial varieties leave a lot to be desired. I never realized how much it impacted the chocolate taste until I couldn’t find my favorite kind and bought what was available…HUGE difference. Here is good one I enjoy with fair trade sourced cocoa beans! But there are many to chose from!
Low carb keto chocolate truffles?
If you prefer to forgo the homemade chocolate route, just use any favorite melted chocolate!
Lily’s is a popular sugar free brand you can purchase AND IT IS AMAZING!
More homemade chocolate candies you could try!
- My Salted Nut Clusters take only a few minutes to prep with fancy results!
- This keto almond roca looks to DIE for!
- My vegan truffles have mint and are my healthy version of the old “Frango Mints” I use to get as a child!
Vegan Chocolate Truffles Recipe:
If you try these homemade chocolate candies, be sure to comeback a leave your feedback!
Paleo | Vegan Chocolate Raspberry Truffles
Ingredients
Raspberry Truffle
- 1 ounce cocoa butter
- 2 tablespoons coconut oil or rainforest safe palm shortening
- 2 tablespoons coconut butter
- 1/4 cup coconut nectar or honey, or maple syrup. May add additional stevia or powdered Swerve for additional sweetness.
- 3/4 cup cocoa powder
- 1.2 ounces freeze-dried raspberries blended into a powder and sifted to remove seeds
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt optional
Chocolate Coating:
- 1/2 cup cocoa butter
- 1/4 cup cocoa powder
- 4 tablespoons coconut nectar or honey, OR maple syrup. May add additional stevia or powdered sweetener of choice to taste.
Instructions
Make the truffles
- In a small saucepan over low heat, gently melt the cocoa butter and the coconut oil. Turn off the heat.
- Once liquified, whisk in the coconut butter until smooth.
- Whisk in remaining ingredients (remember to sift those seeds out first so as NOT to have that seedy crunch!)
- Taste the mixture and add more salt or sweetener if you like. I use powdered stevia if I want more.
- Pour into a bowl, place in the fridge to solidify (about 30 minutes or so). (If you are doing the rectangular or molded chocolate route, poor this warm mixture into your molds now and skip to step 7!)
- When the mixture feels cool and ready to handle, remove and begin your molding. To keep my hands clean, I used a small cookie scoop. Additionally, you could roll the mixture into bite-sized balls with your hands!
- Place back in fridge to firm up again while you prepare the coating, as necessary
For The Coating:
- In the same saucepan over low heat, melt the remaining cocoa butter and coconut oil.
- Once melted, remove from the heat and stir in the cocoa powder and coconut nectar.
- Taste and add more sweetener if you like.
- Using a toothpick or skewer, impale those waiting truffles and dip into the waiting coating. If you like your coating thicker, you will want the coating to cool a bit to thicken. I prefer my coating thin, so I start dipping right away.
- Let all the extra coating drip back into the bowl, and place on a Silpat or parchment lined cookie sheet to cool.
- Once solid, you can either drizzle some additional coating over the tops to dress them up or store them as is in an airtight container. These will hold at a cooler room temp (sorry South-westerners!), but I choose to store them in the freezer.
Nutrition
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Raspberry and chocolate are two of my favourite things so put together even better – yum!
Oh my! These truffles look so good! I love all things chocolate!
Oh wow, these look fantastic! And freeze dried fruits are seriously amazing in desserts. I love the color and flavor it adds to this one!
I’m so going to make these for the holidays! They look fab!
Do you have an alternative recipe that uses cocoa mass (100% cocoa solids unsweetened chocolate/ cocoa liquor) instead of the mixture of cocoa butter and cocoa powder? I am not sure how to do the conversion myself and cocoa butter is not that easy to find, but I have good quality pure chocolate. Many thanks. Jelena
Definitely Jelena!! Just melt about the same amount of your chocolate as cocoa butter and coconut oil and a bit more to account for the cocoa powder called for (so about 6 ounces for the truffles, 5 ounces for the coating). That should do it!!
Yum! Thanks for sharing on Wildcrafting Wednesday!
Those look amazing, Tessa! I love that raspberry powder idea. Thanks for sharing this at Gluten-Free Wednesdays!
Looks amazing! Thanks for linking up with Tuesday Greens!
Love the combination: dark chocolate and raspberries! Perfect for me!
Just gorgeous! And what a creative way to get a red sprinkle look! Pinning this to the Raw Foods Thursdays board. Thanks so much for sharing it with us!
These truffles look amazing!! YUM I tweeted and pinned them to the gluten free fridays board!
Wow – these look and sound fabulous! I love the idea of sprinkling the raspberry coating over the top. They look professional!
I thought you are trying to say cocoa butter is the most authentic but you wrote cocoa butter is the moat authentic. Anyway, I love raspberry and the dark chocolate seems to complement the taste of the truffles. Is it okay to use commercial coconut butter since I could not make the homemade coconut butter?
Lynne, you lynne, fixed it! Yes, I would assume most do not use homemade, store bought is great!
These look amazing! I just pinned your recipe for raw strawberry macaroons a minute ago. These are definitely worth giving a try as well. I just discovered your blog (mine is new). Your photographs are amazing. I recently started eating a more restrictive diet because of digestive issues, so I’ve been on the lookout for great allergy-friendly blogs. I’ll be following yours from now on! I’m Jenni. 🙂
Hi Jenni! I am happy you found me, and I am happy to help you any way! While my pictures have improved leaps and bounds since I first started, I keep trying to learn new things. If you need any tips, let me know!
Tessa, these look amazing! YUM!
It was fun to see you on Paleo Parents this week. 2 of my favorite blogs intersecting!