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These Chocolate Raspberry Truffles are an easy, melt-in-your-mouth dessert that can be made with just 7 simple ingredients. No baking required!
Why we love this recipe:
- Easy to make: All you need is a food processor and 7 simple ingredients. No baking required!
- They are vegan, gluten-free, and a great healthy dessert option when you’re craving something sweet.
- It’s also easy to store in your fridge or freezer, making it a quick snack or dessert for any time of day. Serve them with some Homemade Almond Milk for an even better experience!
What you’ll need:
Ingredients NoteS:
- Ground flax seed; It’s recommended to grind whole flax seeds to get the most health benefits. Use a small coffee grinder to do this. Otherwise, you can use pre-ground flax seeds.
- Raspberries: It’s best to use organic raspberries for this recipe, as raspberries are usually on theEnvironmental Working Group’s list of the top foodsthat most likely contain pesticides.
- Medjool dates: You can find these at most grocery stores. It’s really important that the dates are very soft for this recipe. If they are not, soak them in water until they are soft, then drain. Also, make sure to remove any pits (if required) before adding to the food processor!
- Vegan Chocolate Chips: Find at specialty stores like Whole Foods, etc. ‘Enjoy Life’ is a common (and delicious) brand.
- Sea Salt (optional): Fleur de sel French salt is a specialty salt, perfect for garnishing and it adds a nice flavor to these truffles.
Step-By-Step Recipe Instructions:
- Cover a medium baking sheet with parchment paper.
2. To a food processor, add the cashews, ground flax seed and cocoa powder. Blend until combined and the cashews are broken into very fine pieces, 20-30 seconds.
3. Next, add the raspberries, pitted dates, and coconut to the food processor evenly.
Process again (the mixture will most likely form into a large ball). You may need to stop the food processor, scrape down the sides, and re-blend one more time until ingredients are broken up and thoroughly combined.
4. Then, carefully remove blade from the food processor and using your hands, form mixture into balls about 1.5 inch thick (they will be sticky).
Place balls on the baking sheet, spaced out evenly. Then put the baking sheet in the freezer for 10-15 minutes. This will make it easier to dip into the chocolate (they will keep their form).
5. Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see instructions below).
To use a double boiler(preferred method): Add 2-3 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bottom of the bowl is not touching the water (this creates the “double boiler”). Lower the heat, add the chocolate chips to the bowl and let melt slowly.
Note: it’s very important not to let ANY moisture or steam touch the chocolate during the melting process so it’s best not to stir too much while it’s heating. Let sit and it will gradually melt, then you can remove from heat and stir to melt any remaining chocolate chips. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside.
To use the microwave:Place the chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook.
6. Once the chocolate is melted, use tongs to dip and cover each truffle in chocolate sauce. Move around until coated, then drop each raspberry truffle onto the baking sheet. Sprinkle with coarse sea salt, if desired.
Note: There will be just enough melted chocolate to cover all of the truffles.
7. Finally, place the baking pan back with the truffles back into the freezer and freeze for 15 minutes or more to harden before serving.
Expert tips & FAQs:
What kind of chocolate chips should I use?
‘Enjoy Life’ is a great brand for diet and allergy-sensitive baking. Their semi-sweet mini chocolate chips works well for this recipe, or the chocolate chunks also work great.
Do I have to use medjool dates?
Medjool dates are highly recommended for this recipe, as they have a caramel-like texture/taste, and a soft, chewy texture, whereas regular (Deglet Noor) dates are usually more firm and will most likely not produce the same result.
The mixture is really sticky and hard to form into balls.
Since the “batter” is sticky for this recipe, it’s better to first “form” the mixture into balls using your hands and then roll lightly between your palms.
How do I store these?
Store these chocolate raspberry truffles in an airtight container in the fridge or freezer for up to a week. If storing in the freezer, you’ll want to let them thaw a little before serving. Do not leave out of the fridge for too long, as they will melt at room temperature.
Related Recipes:
Love chocolate desserts? Try one of these!
- Chocolate Coconut Vegan Energy Balls
- Raw Brownies with Cream Cheese Frosting
- No Bake Peanut Butter S’mores Cookies
- Cherry-Date Raw Bars
- Chocolate Covered Dates with Almonds
- Sweet Potato Brownies
If you make these Chocolate Raspberry Truffles, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chickon Instagram.
Chocolate Raspberry Truffles (Vegan, Gluten-Free)
5 from 1 vote
Pin Rate
Prep Time: 40 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 50 minutes minutes
Servings: 18
Author: Christin McKamey
These Chocolate Raspberry Truffles are an easy, melt-in-your-mouth dessert that can be made with just 7 simple ingredients. No baking required!
Equipment
Medium-size baking sheet (needs to be able to fit in freezer with 18 truffles)
Tongs (these make it easier to dip the balls into the chocolate to coat)
Small Coffee Grinder (optional, for whole flax seeds)
Double boiler (optional, for melting chocolate- can use makeshift double boiler- see notes, or microwave)
Ingredients
- 1 cup (175 g) raw cashews
- 1/4 cup (45g) ground flax seed - (it’s recommended to grind whole flax seeds)
- 1/3 cup (60g) unsweetened cocoa powder
- 1 cup (175 g) fresh organic raspberries
- 1 cup (175 g) soft medjool dates*, pitted - (if not soft, soak in water at least 20 minutes beforehand; drain)
- 2/3 cup (85 g) finely shredded coconut flakes
- 10 ounces (283 g) package vegan chocolate chips - 'Enjoy Life' mini chocolate chips are a good choice
- 1/2 teaspoon (2.46 g) coarse sea salt - for garnish, optional (Fleur de sel is a great choice)
Instructions
Cover a medium-size baking sheet with parchment paper.
Then, to a food processor, add the cashews, ground flax seed and cocoa powder. Blend until combined and the cashews are broken into very fine pieces, 20-30 seconds.
Next, add the raspberries, pitted dates, and coconut to the food processor evenly. Process again (eventually, the mixture will most likely form into a large ball). You may need to stop the food processor, scrape down the sides, and re-blend one more time until ingredients are broken up and thoroughly combined.
Then, carefully remove blade from food processor and using your hands, form mixture into balls about 1.5 inch thick (they will be sticky). Place balls on the baking sheet, spaced out evenly. Put the baking sheet in the freezer for 10-15 minutes. This will make it easier to dip into the chocolate (they will keep their form).
Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see instructions below).
To use a double boiler(preferred method- photo below): Add 2-3 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bowl is not touching the water (this creates the "double boiler"). Add the chocolate chips to the bowl and let melt. Note: it's very important not to let ANY moisture or steam touch the chocolate during the melting process so it's best not to stir too much while it's heating. It will gradually melt and you can remove from heat and stir to melt any remaining chocolate chips on top. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside.
To use the microwave:Place the chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook.
Once the chocolate is melted, use tongs to dip and cover each truffle in chocolate sauce. Drop each truffle onto the baking sheet. Sprinkle with a bit of coarse sea salt, if desired. Note: There should be just enough melted chocolate to cover all of the truffles.
Finally, place the baking pan/truffles back in the freezer and freeze for 15 minutes or more to harden before serving.
Store these chocolate raspberry truffles in an airtight container in the fridge for up to a week. Keep in fridge or freezer before eating as they will melt quickly at room temperature. Makes 18 truffles.
Notes
- It’s recommended to grind whole flax seeds to get the most health benefits. Use a small coffee grinder. Otherwise, you can use pre-ground flax seeds.
- Medjool dates are highly recommended for this recipe, as they have a caramel-like texture/taste, and a soft, chewy texture. You can find these at most grocery stores, near the dried foods, or in the produce section (or even bulk section). It’s really important that the dates are very soft for this recipe. If they are not, soak them in water until they are soft, then drain. Also, make sure to remove any pits (if required) before adding to the food processor!
- You can find vegan chocolate chips at specialty stores like Whole Foods, etc. ‘Enjoy Life’ is a common (and delicious) brand.
- For the sea salt, fleur de sel is a specialty salt, perfect for garnishing and has a great flavor.
- For best results, use a kitchen scale to measure the ingredients for this recipe.
Nutrition
Serving: 1truffle | Calories: 184kcal | Carbohydrates: 22.9g | Protein: 3.4g | Fat: 10.8g | Sodium: 3.1mg | Sugar: 16.3g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick
Update Notes: This post was originally published in March 2016, but was republished in June of 2020 with new photos, tips and FAQs.
