Name: Raspberry Chocolate Truffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 6 Medjool dates; 1/3 cup raspberries; 2 tbs water; 1/3 cup melted coconut oil; 1/2 tsp vanilla extract; 3 tbs cocoa powder ((plus 1/2 tsp for dusting))

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This healthy raspberry chocolate truffle recipe is so delicious! It’s the perfect treat for Valentine’s Day.

Clean-eating desserts are so important to have in your arsenal of recipes. I don’t think I could have embraced the real food lifestyle without them.

During the holidays, healthy desserts are especially helpful. I seem to encounter tempting treats everywhere I turn in December. This raspberry chocolate truffle recipe is an amazing combination of healthy and delicious. It’s hard to believe that it has no added sugar, but I use my secret-weapon sweetener.

Date paste is one of the healthiest sweeteners out there because it’s straight fruit with no added anything.

When I realized that my date paste had the perfect flavor and texture for a truffle, I got to work in the kitchen. It took a few tries, but I’ve come up with a great combination here. Raspberry chocolate truffles are a wonderful substitute for the sugar-laden desserts you’ll encounter at holiday parties.

Raspberry Chocolate Truffles

This healthy raspberry chocolate truffle recipe is so delicious! It's the perfect treat for Valentine's Day. ($.23 per serving)

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Course: Dessert

Cuisine: American

Keyword: Chocolate

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings:

Calories: 65kcal

Author: Annemarie Rossi

Ingredients

6 Medjool dates
1/3 cup raspberries
2 tbs water
1/3 cup melted coconut oil
1/2 tsp vanilla extract
3 tbs cocoa powder (plus 1/2 tsp for dusting)

Instructions

In a food processor, combine the dates, raspberries, and 2 tablespoons of water. Process until well-chopped (30 seconds), scraping down the sides a couple times.
Place the raspberry mixture in a small pan and simmer over medium-low heat for about 5 minutes, stirring constantly. You want to thicken it a bit.
Melt the coconut oil and add it, along with the vanilla, to the raspberry mixture.
Transfer the mixture back to the food processor and add 3 tablespoons of cocoa powder. Process until a smooth chocolatey mixture is formed. (Note: You can add an additional tablespoon of cocoa powder if you prefer a dark chocolate flavor.)
Refrigerate the mixture for about an hour, or until it has solidified enough to scoop. I like to separate it into 2-teaspoon portions in a mini-muffin tin before refrigerating. A bowl will work too.
Scoop out 2-teaspoon sized portions and shape into balls. Place the remaining cocoa powder on a small plate and roll the balls in the cocoa powder (if desired).
Store in the refrigerator.

Nutrition Estimate

Calories: 65kcal

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