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Hand grabbing a raspberry chocolate truffle with a bite taken out, showing fudgy cocoa date filling.
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Raspberry Chocolate Truffles

Raspberry Truffles made with dates, cashews, cocoa, and fresh raspberries for a rich, fudgy bite that still feels light and nourishing. These no bake chocolate raspberry truffles come together in a blender or food processor, then get dipped in melted chocolate and finished with shredded coconut for an easy, make ahead treat.
Course Dessert
Cuisine American, Asian, French
Keyword Chocolate Balls, Date, Dates, Raspberry
Prep Time 20 minutes
Chilling Time. 1 hour
Total Time 1 hour 20 minutes
Servings 5 people
Calories 777kcal

Ingredients

  • 2 cups cashews raw
  • 1 ½ cups dates pitted
  • 1/3 cup almond milk
  • 1 cup cocoa powder unsweetened
  • 8-10 ounces chocolate chips dark or semi-sweet
  • 2 tbsp honey
  • 2 tbsp coconut oil
  • 1/3 cup raspberries fresh
  • ¼ cup shredded coconut for topping

Instructions

  • 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.

Notes

  • The ood processor needs to be strong enough to break down raw cashews smoothly — it's doing double duty as nut-butter maker and mixer
  • This recipe calls for fresh (not frozen) raspberries, which adds moisture
  • If the mixture is too wet to roll into balls, chill it briefly before shaping

Nutrition

Calories: 777kcal | Carbohydrates: 98g | Protein: 14g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 45mg | Potassium: 1053mg | Fiber: 12g | Sugar: 66g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 6mg