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Raspberry Chocolate Truffles

This healthy raspberry chocolate truffle recipe is so delicious! It's the perfect treat for Valentine's Day. ($.23 per serving)
Course Dessert
Cuisine American
Keyword Chocolate
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12
Calories 65kcal


  • 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)


  • 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.


Calories: 65kcal