Raspberry Coconut Truffles
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.
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.