Go Back
–+ servings
Raspberry Almond Truffles

Decadent Raspberry Almond Truffles You Can Guiltlessly Indulge

Indulge in these gluten-free Raspberry Almond Truffles, bursting with flavor and perfect for health-conscious sweet lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 15 truffles
Course: Dessert
Cuisine: Gluten-Free
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffles
  • 1 cup Almond Flour
  • 0.5 cup Freeze-Dried Raspberries
  • 0.25 cup Maple Syrup
  • 2 tablespoons Coconut Flour
  • 2 tablespoons Coconut Oil melted
  • 0.25 cup Cashew Milk or any non-dairy milk
For the Coating
  • 1 cup Dark Chocolate melting chocolate

Equipment

  • food processor
  • small saucepan
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a food processor, combine almond flour, freeze-dried raspberries, maple syrup, coconut flour, melted coconut oil, and cashew milk. Blend until smooth and creamy.
  2. Scoop small amounts of the truffle mixture and roll them into uniform balls, placing them on a parchment-lined baking sheet.
  3. Transfer the baking sheet to the freezer and chill for 2-3 hours until firm.
  4. Melt dark chocolate in a small saucepan over low heat, stirring until smooth.
  5. Dip each truffle into melted chocolate using a fork, allowing excess chocolate to drip off before placing them back on the baking sheet.
  6. Let the chocolate set at room temperature for about 30 minutes or refrigerate for faster results.

Nutrition

Serving: 1truffleCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 10mgPotassium: 70mgFiber: 2gSugar: 5gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Store truffles in an airtight container in the refrigerator for up to 7 days or freeze for 2-3 months. Layer parchment paper between truffles to prevent sticking if frozen.

Tried this recipe?

Let us know how it was!