Raspberry Cream Chocolate Truffles!
These raspberry cream filled chocolate truffles are rich and decadent! They combine a dark chocolate shell filled with sweet raspberry flavoured cream.
I used to love receiving the boxes of assorted chocolates for Valentine’s Day and trying out the different flavours and fillings. It can be hard finding vegan chocolate options, and even harder finding ones that aren’t loaded with refined sugar. These chocolates are sweet and decadent, but made with healthier ingredients. They’re naturally sweetened with maple syrup for a refined sugar-free sweetener with added minerals. I used coconut cream for the light cream filled center.
These truffles are perfect to make for Valentine’s Day, but can be enjoyed anytime you’re looking for a rich and decadent treat. They’re definitely sweet and a little messy, but so worth it!
For more chocolate recipes, try my Chocolate Raspberry Chia Cups, Chocolate Peanut Butter Eggs, or Peanut Butter & Jelly Chocolate Cups!
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Raspberry Cream Chocolate Truffles
Ingredients
Raspberry Cream:
- Coconut cream from one 400 ml can of full-fat coconut milk chilled
- 1 tablespoon maple syrup
- 2 tablespoons coconut butter melted
- 1 teaspoon vanilla
- 1/4 cup fresh or frozen raspberries
Dark Chocolate Coating:
- 1/2 cup coconut oil melted
- 1/2 cup cocoa or cacao powder
- 3 tablespoons maple syrup
Instructions
- To prepare the raspberry cream filling, remove the thick white coconut cream from a chilled can of full-fat coconut milk. You should have about 1/2 cream and about 1/2 liquid coconut milk. Save the coconut milk for oatmeal, smoothies, soups, etc.
- Add the coconut cream to a bowl or stand mixer along with the maple syrup, coconut butter, and vanilla. Whip with a handheld beater or stand mixer until soft and fluffy, similar to a whip cream texture. Add the raspberries and whip again until fully combined. Place in the freezer to chill until firm but not completely frozen, about 15 minutes.
- Once the raspberry cream is firm, form into balls with your hands and place on a parchment-lined baking sheet. Alternatively, you can use silicone moulds and place the raspberry cream directly into the moulds. Then place the moulds or formed balls into the freezer until fully frozen, about 2 hours.
- Prepare the chocolate coating by adding the melted coconut oil, cocoa or cacao powder, and maple syrup to a small bowl. Whisk until combined.
- Remove the frozen raspberry cream balls / moulds. Dip each raspberry cream ball into the chocolate coating and return to the lined baking sheet. Once you have coated each ball once, coat a second time. Drizzle any remaining chocolate over top. Place in the fridge to set, about 1 hour.
- Store these chocolates in the fridge for up to a week or freezer for up to a month. If you store them in the freezer, allow them to thaw before enjoying.
