Raspberry Truffles Recipe

Makes a wonderful Easter dessert. Just resembles Easter eggs.

Makes: 24 servings

Prep: 20 min


Raspberries (fresh) – 1 cup

Cashew butter (unsweetened) – 1 cup

Coconut oil (melted) – 2 tablespoon

Berry liquid stevia – ½ teaspoon

Raspberry extract – ½ teaspoon

Dark chocolate (85 %) – 8 oz.

Salt – Just a pinch


  1. Combine all the ingredients except the dark chocolate in a food processor and process until smooth.
  2. Using a cookie scooper, scoop 24 truffles, pressing a raspberry into the middle of each and place on a baking sheet lined with parchment paper.
  3. Freeze the truffles for 30 minutes.
  4. Microwave the chocolate for 30-60 seconds until melted.
  5. Using a skewer dip each truffle into the melted chocolate to coat and return to the baking sheet.
  6. Refrigerate.

Nutrition Information per serving: 134 Cal, 10.8 g total fat (4.9 g sat. fat), 0 mg chol., 16 mg sodium, 7.2 g carbs, 1.8 g fiber, 3 g protein.

Raspberry Truffles

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