These vegan raspberry cream chocolate truffles are a delightful treat. The creamy raspberry filling is encased in a rich chocolate shell, making them perfect for a sweet indulgence.
Ingredients:
- 1/2 cup fresh raspberries
- 1/4 cup coconut cream
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups vegan dark chocolate chips
- 1 tbsp coconut oil
Instructions:
Put raspberries, coconut cream, maple syrup, vanilla extract, and salt in a blender
Mix until its smooth
Put the mix in a bowl and freeze it for an hour, or until its firm enough to scoop
Scoop out small amounts of the mixture with a small spoon or melon baller and roll them into balls
Spread out on a baking sheet lined with parchment paper
Freeze for another 30 minutes
Put chocolate chips and coconut oil in a bowl that can go in the microwave
In 30-second intervals, stir the mixture in the microwave until it melts and becomes smooth
Spread the chocolate coating out on each raspberry cream ball as you dip it in it
Put them back on the baking sheet and put them in the fridge for at least 30 minutes, or until the chocolate sets
Serve and have fun
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