These raspberry cream chocolate truffles are definitely worth trying!! A crispy dark chocolate shell filled with whipped coconut cream and a raspberry chia jam. They are free from refined sugars, dairy, and gluten!
Chocolate truffles are a delicate sweetness that reminds me of festive seasons.
I love chocolate truffles and bonbons. They are the perfect little dose of flavorful filling wrapped in a crispy shell of chocolate.
Along with caramel and nougat, berries & cream are my favorites flavor combinations for chocolate truffles. I made a healthier version, perfect for Valentine’s Day or anytime really!
Whether you make these for a loved one or just to enjoy yourself, they are worth trying. This recipe is quite easy to make, and it doesn’t contain any weird ingredients.
You can indulge in these raspberry cream chocolate truffles without guilt. They are only made with healthy ingredients. They are free from refined sugars, dairy, and gluten!
These raspberry cream chocolate truffles are:
- Naturally sweetened
- Perfect mix of crispy dark chocolate and creamy raspberry filling
- Refined sugar-free
- Simple to make
- Incredibly good
So as promised in my caramel chocolate bonbons recipe, here is the detailed recipe for these chocolate truffles!
Other chocolate recipes you might want to try:
- Healthy chocolate caramel bonbons
- Peanut butter & jam chocolate truffles
- Brownie cheesecake
- Chocolate coconut dessert with edible bowls
What you might need to make these raspberry cream chocolate truffles :
chocolate silicone mold
Vegan Dark Chocolate
- 1 can full-fat coconut milk (400ml)
- 4 tbsp maple syrup
- 1 cup raspberry
- 2 tbsp water
- 3 tbsp chia seed
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cup vegan dark chocolate (chopped)
Put your can of coconut milk in the fridge a few hours before starting the recipe. This way the cream will separate from the water.
Make raspberry chia jam. In a small saucepan, combine raspberries, water, maple syrup. Cook over medium heat until the raspberries are all mashed. Add chia seeds and vanilla extract and let cook for about 5 min. Stir continuously to avoid burning. Set in a bowl and keep in the fridge to cool down.
Make the coconut whipped cream. Open the chilled can of coconut milk, the cream should be separate from the liquid. Reserve the liquid for another recipe.
In a bowl, add coconut cream, maple syrup. Using an electric whisk, whisk until fluffy. Reserve in the fridge.
Place about 70% of your chopped chocolate in a glass bowl. Save the rest.
- Place your bowl in the microwave and melt in 30 seconds intervals. Stirring with a silicone spatula in between each 30 sec.
Once your chocolate is melted ( it should take around 3x30sec) stir to cool it down a little. Add the remaining chopped chocolate. Stir well, until all smooth.
- Pour a teaspoon (or more if needed) of melted chocolate into each pocket of your mold.
With a brush bring the chocolate to the side and make sure to cover well. Don't let any gap, otherwise, the filling is going to leak. Let sit in the fridge for a couple of minutes.
Once the chocolate is set, add a small amount of raspberry chia jam in the bottom of each pocket of the mold. Cover with the whipped coconut cream you made and make sure to leave an empty space for the final layer of chocolate.
Let sit on the fridge for 5 to 10 min, so the whipped coconut cream doesn't get too runny.
Finally, add a teaspoon of chocolate to each truffle. With a spatula, level the chocolate on the mold and clean the sides.
Let the raspberry cream chocolate truffles sit for a couple of minutes in the fridge before popping out of the mold. Decorate with chocolate and dried raspberry dust if desired.
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