Raspberry Truffles

Let's Begin!

• Place the dates in a small bowl and pour boiling water over them. Let them sit for 10 minutes, then drain.
• In a food processor, blend the cashews, softened dates, almond milk, raspberries, honey, and cocoa powder until well combined.
• If you have truffle molds, fill them with the mixture. If not, you can shape the mixture into small 1-inch balls. Place the truffle molds in the freezer or on a baking sheet lined with parchment paper for at least one hour.
• While the truffles are setting, place the frozen raspberries in a ziplock baggie. Using a rolling pin, gently roll them out to crush them slightly. Set them aside for garnish.
• In a small bowl, combine the coconut oil and chocolate chips. Microwave the mixture for about two minutes, or until the chocolate is melted. Stir well to combine.
• Dip each truffle ball into the melted chocolate, making sure they are fully coated. Place the coated truffles on a plate or parchment-lined sheet.
• Sprinkle shredded coconut over the top of the truffles.
• If desired, place a rolled-out raspberry on top of each truffle for an additional burst of fresh raspberry taste.
• Allow the chocolate to set and the truffles to dry.
• Once set, store the truffles in the refrigerator.