Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients. It’s helpful to have everything measured out and ready to go. If your frozen raspberries are clumped together, let them sit for a few minutes to soften slightly.
- In a food processor, combine the raw walnuts and pulse them until they resemble coarse crumbs. Be careful not to over-process, or you’ll end up with walnut butter!
- Add the frozen raspberries, desiccated coconut, pitted Medjool dates, cocoa powder, vanilla extract, and salt to the food processor. Pulse until everything is well combined and forms a sticky dough-like consistency.
- Using your hands, scoop out a tablespoon of the mixture and roll it into a ball. Repeat this process until all the mixture is used up. You should end up with about 12-15 truffles, depending on the size you prefer.
- In a shallow bowl, place the freeze-dried raspberries and the remaining desiccated coconut. Roll each truffle in the raspberry and coconut mixture until well coated.
- Place the coated truffles on a baking sheet lined with wax or parchment paper. Chill them in the refrigerator for at least 30 minutes to firm up. Once chilled, they’re ready to enjoy!
Notes
- For a smoother texture, let the frozen raspberries thaw slightly before processing.
- If you prefer a sweeter truffle, add more dates to the mixture.
- Experiment with different nuts like almonds or pecans for varied flavors.
- Store leftover truffles in an airtight container in the refrigerator for up to a week.