Raspberry Truffles (Dairy-Free, Gluten-Free, Low Carb)

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What’s better than decadent (and healthy) raspberry chocolate truffles? In my opinion, not too much! Not only are these truffles super easy to make, but they are creamy and delicious, and a lot of fun to decorate (for those of you with kiddos!). Plus, you just need seven main ingredients in addition to whichever chocolate flavor you crave for dipping the truffles.

 

You can find more of my recipes at https://www.instagram.com/graceandgoodies/

Further Food Nutritionist Commentary:

These raspberry truffles are to die for delicious and pretty too! Each truffle supplies 132 calories but given how rich the flavor profile is - with dark chocolate, sunflower seeds and coconut oil, these truffles would be hard to over consume! Each truffle even packs 2g of fiber thanks to raspberries, enjoy!

By Liz Lederman
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Raspberry Truffles (Dairy-Free, Gluten-Free, Low Carb)

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Servings: 14

Ingredients

½ cup sunflower seeds OR cashews
½ cup plain oats
¾ cup frozen raspberries, semi-thawed
1 tablespoon honey
½ tablespoon coconut oil
1 teaspoon vanilla paste or extract
8 ounces dark, milk, or white chocolate baking chips or bar (your choice)
1 tablespoon water   *Optional, only use small amounts if your blended mixture is too dry

Instructions

  1. Line a cookie sheet with parchment paper and set aside. Grind the sunflower seeds OR cashews with the oats in a food processor until well combined and somewhat smooth.
  2. Next, add semi-thawed raspberries, honey, coconut oil, and vanilla extract into the food processor mixture and blend for a few minutes until smooth. You may need to open the food processor and scrape the sides a few times. Also, consider adding a small amount of water if mixture is too dry (see notes in blog).
  3. Once you have a creamy/sticky mixture, it is time to form the truffles and place on the cookie sheet. I used a small melon baller to get a consistent amount of mixture. The truffle mixture will likely be sticky. You won’t get perfect ball shapes, but that is okay for now. You are going to reshape shortly.
  4. Once you have shaped all of your truffles and they are on the parchment paper, place in the freezer for about 10-15 minutes.
  5. While the truffles are hardening, set aside your toppings such as freeze dried raspberries or shredded coconut. Take your chocolate of choice and melt in a double boiler. (Note, I love to add a little teaspoon of coconut oil to my melted chocolate. I feel like it helps coat the truffles better).
  6. Take your truffles out of the freezer and reshape quickly if needed before you roll in chocolate. Roll in chocolate using a spoon/fork method or however you choose. Place each rolled truffle on the parchment paper and top while still warm so the topping sticks.
  7. When complete, place back in the freezer for 15 minutes. At this point, they can be stored in the refrigerator but I have a feeling you are going to eat them quickly!   Depending on the size of your truffles, you can get between 10 and 14 pieces out of this recipe. Yum!
Line a cookie sheet with parchment paper and set aside. Grind the sunflower seeds OR cashews with the oats in a food processor until well combined and somewhat smooth. Next, add semi-thawed raspberries, honey, coconut oil, and vanilla extract into the food processor mixture and blend for a few minutes until smooth. You may need to open the food processor and scrape the sides a few times. Also, consider adding a small amount of water if mixture is too dry (see notes in blog). Once you have a creamy/sticky mixture, it is time to form the truffles and place on the cookie sheet. I used a small melon baller to get a consistent amount of mixture. The truffle mixture will likely be sticky. You won’t get perfect ball shapes, but that is okay for now. You are going to reshape shortly. Once you have shaped all of your truffles and they are on the parchment paper, place in the freezer for about 10-15 minutes. While the truffles are hardening, set aside your toppings such as freeze dried raspberries or shredded coconut. Take your chocolate of choice and melt in a double boiler. (Note, I love to add a little teaspoon of coconut oil to my melted chocolate. I feel like it helps coat the truffles better). Take your truffles out of the freezer and reshape quickly if needed before you roll in chocolate. Roll in chocolate using a spoon/fork method or however you choose. Place each rolled truffle on the parchment paper and top while still warm so the topping sticks. When complete, place back in the freezer for 15 minutes. At this point, they can be stored in the refrigerator but I have a feeling you are going to eat them quickly!   Depending on the size of your truffles, you can get between 10 and 14 pieces out of this recipe. Yum!

Nutrition Information

Per Serving: Calories: 132; Total Fat: 8 g; Saturated Fat: 4 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 6 mg; Potassium: 43 mg; Carbohydrate: 15 g; Fiber: 2 g; Sugar: 9 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 0%; Iron: 7%; Calcium: 1%

Give these truffles a protein boost with Further Food Collagen Peptides!

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3 thoughts on “Raspberry Truffles (Dairy-Free, Gluten-Free, Low Carb)

  1. Marisa Zeppieri

    Hi Elle! You could also try quinoa flakes, rice bran, or ground flaxseed but I am not sure what that would do to the flavor or texture? Let us know! Marisa

    Reply
  2. Marisa

    Hi Elle, you could try rice bran, ground flax seeds, quinoa flakes or maybe flattened buckwheat. Im not sure how the texture will be with those though!

    Reply

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