Vegan Raspberry and Coconut Truffles are a tasty sweet treat made with fresh raspberries, coconut butter, powdered sugar, sweetened flaked coconut, and a little vanilla and coconut oil. Dip in your favorite dairy-free melted chocolate for a richly flavored chocolatey raspberry delight.
Do you ever get hit with a deep chocolate craving out of the blue? BUT you don’t want to change out of your jammies and drive all the way to the grocery store only to be disappointed with the non-vegan available selections? Me too!
Sure you could make chocolate brownie cake with fudge frosting, a luscious velvety vegan chocolate dipping sauce, or chocolate peanut butter Scotcharoos Rice Krispy treats... but what you really want is something fruity, coconutty, and chocolaty all rolled up into one ball!
Well, friend, these dark vegan chocolate raspberry coconut truffles are for you! Besides the cooling time, these vegan truffles are quick and easy to make. Just cook the fresh raspberries, add a few ingredients, let cool, and roll into balls bursting with sweet coconutty raspberry fruity flavor!
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About the ingredients
- fresh raspberries – Raspberries in the USA come in six-ounce or twelve-ounce containers. You will need a six-ounce container for this recipe. Not raspberry season? No problem, you can use frozen raspberries. Just be aware that you might need to cook them a little bit longer to fully cook down. (After cooking you will end up with a little over one-third cup of cooked raspberries.
- vanilla extract
- coconut butter – If you can’t find coconut butter at your grocery store, you can purchase coconut butter on Amazon. At the grocery store, you will often find it with the high-end nut butters. I’ve also found coconut butter near the coconut oil.
- coconut oil – you’ll only need a small amount of coconut oil. Coconut oil keeps the truffle centers smooth and helps them to firm up. It doesn’t matter if you use refined or virgin coconut oil. Virgin coconut oil will have a more coconutty flavor than refined. It is important that you use the type of coconut oil that becomes solid when cooled. There is liquid coconut oil that does not solidify. You do NOT want that kind!
- powdered sugar
- sweetened shredded coconut – I’ve noticed that a lot of coconut truffles recipes call for desiccated coconut. Desiccated coconut is basically flaked coconut that has been dried and flaked into smaller pieces. When developing this recipe I did make several attempts using the dried smaller flakes but the truffle balls were too dry. Please use regular sweetened flaked/shredded coconut that you buy at the grocery store in the baked goods section.
- 10 ounces dark chocolate chips – I use Enjoy Life Mini Semi-Sweet Chocolate Chips. They melt quickly and smoothly.
Let’s make dark chocolate-covered raspberry coconut truffles!
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step one: Prepare the raspberries
Wash the raspberries, pat dry, and place them in a non-stick medium saucepan. Cook on medium heat. Smash down with a large spoon or fork while they are cooking. Continue to cook for 5-10 minutes. The liquid will cook down and the cooked raspberries should measure about one-third cup.
The mixture will be very thick and almost (but not quite) jam-like.
Steps two – four: Add the rest of the ingredients
Add the vanilla, coconut oil, and coconut butter. Stir until the coconut oil and butter have both softened and melted into the raspberries. You need everything totally melted in. If necessary then turn the stovetop back on for a minute or two, stirring while they melt and incorporate.
Stir in the powdered sugar and coconut flakes. The coconut mixture will still be soft – softer than playdough. if you tried to roll a ball at this point it would become flat.
Now place in the refrigerator for about an hour to allow for the mixture to get firm enough to roll.
Steps five-six: Make balls!
Remove the chilled raspberry coconut mixture from the refrigerator and roll it into small one-inch balls. If the mixture is still too soft to roll, add in a tiny bit of coconut a tablespoon at a time.
You will have 16-18 rolled balls. Return to the refrigerator while you are melting the chocolate.
Final steps: Dip in melted chocolate
I use Enjoy Life Mini Semi-Sweet Chocolate chips for dipping. It melts well and has a great flavor. Melt the chocolate in a microwave-safe shallow bowl for two minutes. Stir and continue to melt in 30-second increments until it is smooth and creamy.
Use a couple of forks to dip and remove the coconut balls. Set the dipped balls on a wire rack or parchment paper to dry.
I put a little raspberry sugar on top. You can get raspberry sugar near where they sell cocktail accessories. I found triple-berry cocktail sugar on Amazon.
I also like to top with a little chopped coconut to remind people that they will be biting into a coconut treat – because face it – not everybody is a fan of coconut!
The printable recipe card
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Vegan Raspberry and Coconut Truffles
- 6 ounces raspberries
- ½ teaspoon vanilla extract
- ⅓ cup coconut butter
- 1 Tablespoon coconut oil
- ⅓ cup powdered sugar
- ¾ cup sweetened flaked coconut
- 10 ounces dark chocolate chips see notes
- Wash the raspberries, pat dry, and place them in a non-stick medium saucepan. Cook on medium heat. Smash down with a large spoon or fork while they are cooking. Continue to cook for 5-10 minutes. The liquid will cook down and the cooked raspberries should measure about one-third cup.
- Add the vanilla, coconut oil, and coconut butter. Stir until the coconut oil and butter have softened and melted into the raspberries.
- Stir in the powdered sugar and coconut flakes.
- Set in the refrigerator for an hour to set.
- Remove from the refrigerator and roll into small one-inch balls. You will have between 16-18 alls. Return to the refrigerator while you are melting the chocolate.
- In a microwave-safe bowl, melt the chocolate chips in the microwave for two minutes and give it a stir. Return to the microwave and continue cooking in 30-second increments, stirring after each time till the chocolate chips have melted.
- Dip each truffle one at a time. Use two forks to cover and remove the truffles from the chocolate and place on a drying rack or parchment paper.
- Allow to harden. I like to top each truffle with a little raspberry sugar or coconut flakes before hardening.