Ingredients
Method
- 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.