Raspberry Chocolate Truffles (raw, dairy & gluten free}
 
Prep time
Total time
 
Author:
Serves: 18-22 balls
Ingredients
  • 1½ cups brazil nuts {soaked are best}
  • 1 cup dried apricots
  • ¼ cup coconut butter
  • ½ cup cacao powder
  • ½ tbsp coconut oil
  • 1 tsp almond extract
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (optional)
  • ½ cup freeze dried raspberries
Instructions
  1. In a food processor, pulse Brazil nuts and apricots until they are finely chopped.
  2. Add all the ingredients, except dried raspberries and pulse till everything is blended.
  3. Form small balls and roll in crushed freeze dried berries.
  4. Place truffles in the refrigerator for 20 minutes to firm them up. Enjoy!
Notes
It is best to use soaked nuts for texture and taste but if you do not have time to soak them for a few hours {at least} you can use raw nuts. Walnuts and cashews work well in this recipe too. Please check out my "Soaking Nuts" post for more instructions and why soaking nuts is a good thing. This recipe is best kept in the refrigerator. You can use pitted dates in place of the apricots. I prefer apricots as they are lower in sugar.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/raspberry-chocolate-truffles-raw-dairy-gluten-free/