Vegan Raspberry and Coconut Truffles

Vegan Raspberry and Coconut Truffles

Course: Dessert, holiday

Cuisine: American

Diet: Vegan

Keyword: coconut butter, raspberry and coconut, raspberry truffles, vegan desert, vegan truffles

Prep Time: 40

Setting time in fridge: 1

Total Time: 1 40

Servings:

Calories: 164kcal

Author: Cindy Rainey

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.

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Ingredients

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

Instructions

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.

Notes

I use Enjoy Life dairy-free (vegan) mini chocolate chips. You will not use the entire amount of chocolate chips but I melt the entire 1o-ounce bag because it is easier to dip the truffles and not run short.

You will be rolling the truffles into one-inch balls. This recipe will make 16-18 servings depending on how small you roll the balls. The nutritional information is based on 16 servings. Adjust accordingly.

Nutrition