No-Bake Chocolate Covered Raspberry Truffles
- 1-1/2 cups unsweetened shredded coconut
- 1/4 cup coconut oil
- 2/3 cup fresh or frozen raspberries, divided (or other fresh or frozen berry)
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Combine shredded coconut, coconut oil, raspberries, honey, vanilla, and salt in a high-powered blender or food processor. Process on low-medium speed until the dough begins to fold in on itself.
Using a scant tablespoon, drop balls of mixture onto a parchment-lined cookie sheet. Freeze for 10 to 15 minutes.
Meanwhile, melt chocolate over a double boiler (or carefully in microwave), whisking occasionally until smooth.
Remove bites from the freezer. Spoon melted chocolate over the frozen bites. Return to the freezer for 10 more minutes to help the chocolate set.
Store in the fridge or freezer in a covered container or zip-top bag.
Note: Replace raspberries with strawberries or cherries for other chocolate-covered berry variations!
Makes 20 truffles
Serving Size: 1 truffle
|Sugar||7.7g *some from naturally occurring sugars in raspberries|
Modified from traditionalcookingschool.com