You know those days when you just need a little pick-me-up, something sweet yet healthy to treat yourself? Well, I’ve got the perfect solution that’s become my go-to whenever I crave something indulgent but guilt-free. Picture this: gluten-free, dairy-free, egg-free, and refined sugar-free truffles that don’t even require baking! Sounds dreamy, right? Let me tell you, these Raspberry Coconut Truffles are a little slice of heaven, and they’re super easy to make.
I remember the first time I whipped these up. It was one of those lazy Sunday afternoons when the weather was just perfect, and all I wanted was to create something special without spending hours in the kitchen. With just a few simple ingredients, I found myself immersed in the process, and before I knew it, I had these gorgeous truffles ready to go. Plus, they were so fun to make—I felt like a kid again, getting creative in the kitchen!
Let’s dive into how you can make these delightful truffles yourself.
Truffle Ingredients
- 1 1/4 cup unsweetened shredded coconut
- 1/2 cup fresh raspberries
- 2 tbsp pure maple syrup
- 1 can unsweetened coconut milk (you only need the thick part, save the liquid for smoothies)
Glaze Ingredients
- 1 cup cashews (soaked for about 30 minutes)
- ½ cup coconut oil, melted and cooled
- 3 tbsp raw honey
- 1 tsp vanilla extract
- 1 lime, juiced
- 2-3 tbsp warm water (as needed to help blend)
Optional Toppings
- Unsweetened shredded coconut
- Freeze-dried raspberries or strawberries
Instructions
- In a blender or food processor, combine your truffle ingredients. If needed, place the mixture in the refrigerator for 10-15 minutes to firm up.
- Roll the mixture into balls and place them on a parchment-lined baking sheet. This batch makes about 12 truffles.
- Place the truffles in the freezer while you make the glaze.
- For the glaze, combine all the glaze ingredients in a blender until smooth and creamy.
- Dip each truffle into the glaze and place it back onto the baking sheet.
- Top with shredded coconut and freeze-dried raspberries.
- Store the truffles in the freezer and enjoy whenever you need a little sweet escape! 💗
Servings, Time Details, and More
| Servings | Prep Time | Total Time | Cuisine | Type of Meal |
|---|---|---|---|---|
| 12 truffles | 15 minutes | 30 minutes | Dessert | Snack |
Notes
- You can easily swap out the raspberries for strawberries if that’s more your style.
- If you like a bit more texture, you can add some finely chopped nuts into the truffle mixture.
These Raspberry Coconut Truffles are not just a treat for your taste buds but also a little moment of joy you can create in your day. They’re easy to make, healthy, and oh-so-delicious! Whether you’re enjoying them on your own or sharing them with loved ones, these truffles are sure to become a favorite. If you’re a fan of these Raspberry Coconut Truffles, then you’ll definitely want to try out our recipe for chocolate orange truffles. With just a few simple ingredients, you can create another delectable treat that will brighten your day. Whether you have a sweet tooth or just need a little pick-me-up, these truffles are the perfect indulgence.
People Also Ask
Q: Can I use frozen raspberries instead of fresh?
A: Yes, but make sure to thaw and drain them well to avoid excess moisture in the truffle mixture.
Q: How long do these truffles last in the freezer?
A: They can last up to two weeks in an airtight container, but honestly, they’re so good you might finish them sooner!
Q: Can I make these ahead of time for a party?
A: Absolutely! Just keep them in the freezer and take them out about 10 minutes before serving so they’re perfectly chilled but not too hard.
Enjoy your sweet treat! 😘
Raspberry Coconut Truffles
Ingredients
- 1 cup cashews soaked for about 30 minutes
- ½ cup coconut oil melted and cooled
- 3 tbsp raw honey
- 1 tsp vanilla extract
- 1 lime juiced
- 2-3 tbsp warm water as needed to help blend
- Optional toppings: unsweetened shredded coconut and / or freeze dried raspberries or strawberries
Instructions
- In a blender or food processor, combine your truffle ingredients. If needed, place the mixture in the refrigerator for 10-15 minutes to firm up.
- Roll the mixture into balls and place on a parchment lined baking sheet (this batch made 12 truffles).
- Place in the freezer while you make the glaze.
- For the glaze, combine all the glaze ingredients in a blender until smooth and creamy.
- Dip each ball into the glaze and place back onto the baking sheet.
- Top with shredded coconut and freeze dried raspberries.
- Store in the freezer and enjoy! 💗
Notes
- You can easily swap out the raspberries for strawberries if that’s more your style.
- If you like a bit more texture, you can add some finely chopped nuts into the truffle mixture.
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