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Raspberry Cream Chocolate Truffles

February 12, 2019 By Loubna 2 Comments

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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!

Raspberry cream chocolate truffles

Raspberry cream chocolate truffles!!


Chocolate truffles are a delicate sweet 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.

Rasberry & cream chocolate truffles

 

You can indulge in these chocolate truffles without guilt. They are only made with a few healthy ingredients. They are free from refined sugars, dairy, and gluten!

These raspberry cream chocolate truffles are:

  • Naturally sweetened
  • The perfect mix of crispy dark chocolate and creamy raspberry filling
  • Healthy
  • Refined sugar-free
  • Simple to make
  • Incredibly good

So as promised in my caramel chocolate bonbons recipe, here is the detailed recipe for these delicious 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

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Vegan Dark Chocolate

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Maple Syrup

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Coconut Milk

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Chia Seeds

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If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!

Raspberry & Cream Chocolate Truffles
Print
Raspberry Cream Chocolate Truffles
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
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!
Course: Dessert
Cuisine: Plant-based, Vegan
Servings: 30 truffles
Author: Loubna
Ingredients
For the cream filling
  • 1 can full-fat coconut milk (400ml)
  • 4 tbsp maple syrup
For the raspberry jam
  • 1 cup raspberry
  • 2 tbsp water
  • 3 tbsp chia seed
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate
  • 2 cup vegan dark chocolate (chopped)
Instructions
  1. 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.

  2. 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. 

  3. 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.

  4. In a bowl, add coconut cream, maple syrup.  Using an electric whisk, whisk until fluffy. Reserve in the fridge.

  5. Place about 70% of your chopped chocolate in a glass bowl. Save the rest.

  6. Place your bowl in the microwave and melt in 30 seconds intervals. Stirring with a silicone spatula in between each 30 sec.
  7. 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.

  8. Pour a teaspoon (or more if needed) of melted chocolate into each pocket of your mold.
  9. 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.

  10. 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.

  11. Let sit on the fridge for 5 to 10 min, so the whipped coconut cream doesn't get too runny.

  12. Finally, add a teaspoon of chocolate to each truffle. With a spatula, level the chocolate on the mold and clean the sides.

  13. 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.

 

Check out my other plant-based recipes

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Filed Under: Gluten-Free, Plant-Based Recipes, Snacks, Sugar-Free, Sweets Tagged With: Plant-Based, Recipe, Snacks, Vegan

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Previous Post: « Caramel Chocolate Bonbons – Sugar Free
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Reader Interactions

Comments

  1. Amy

    February 14, 2020 at 3:30 AM

    Not sure if it’s because I used a different mould (hearts) but I barely had enough chocolate for one batch but had enough jam for probably 3 and enough coconut cream for probably 5. I ended up just reserving half the coconut cream and jam for other stuff.

    Reply
    • Loubna

      February 14, 2020 at 8:46 PM

      Hi Amy, thank you very much for your feedback! I corrected the mistake!

      Reply

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