Raspberry Coconut Truffles Recipe

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These raspberry coconut truffles are just a little bit, deliciously unexpected. They’re decadent little balls of chocolate covered goodness. The recipe uses very simple ingredients which help the flavors truly shine through.

I love making truffles. They are so much easier than I thought the first time I tried them and the results are impressive. Even better, you can make them ahead and freeze them for a special occasion, such as Valentines day!

Raspberry Coconut Truffles sitting on a cooling rack, dusted with rapsberry powder.

Why Is It Called A Truffle?

Candy truffles are called truffles because of their close resemblance to the high-value fungus truffle used in expensive restaurants and the like.

What Do Truffles Taste Like?

Traditional truffles have a harder, outer, chocolate coating and a very soft chocolate filling on the inside. They often come in different flavors. However, these particular truffles have all that chocolatey goodness with a little something different on the inside. Coconut and raspberries! (I promise, it’s a great combination!)

A female hand holds a have eated Raspberry Coconut Truffle.

What Makes A Truffle A Truffle?

Truffles are traditionally made with a ganache filling. That filling is rolled into balls and then dipped in melted chocolate that will harden. The outside coating is hard chocolate while the inside is very soft and creamy chocolate. However, there are many versions of truffles. Versions like the one I’m sharing here today.

A close up of a Raspberry Coconut Truffle with a bite removed.

Dietary Concerns & Allergy Advice

Vegan – Yes, these are naturally vegan/plant-based

Dairy-Free – Yes, because they are naturally vegan, they are also naturally dairy-free.

Gluten-Free – Technically, these are also gluten-free. However, it’s best to verify that each individual ingredient you use is labeled as being gluten-free if this is a serious concern.

Sugar-Free – These are not sugar-free, although, in theory, you could use a sugar-free sweetener instead of maple syrup. I leave that up to you.

Egg-Free – These are naturally egg-free.

Nut-Free – Because of the coconut, many nut-allergy folks won’t be able to tolerate these.

Soy-Free – As long as you use dark chocolate that is soy free, these should be fine. But double-check all ingredients before making these.

Corn-Free – In theory, these are naturally corn free. But double-check the dark chocolate you use. Sometimes, you’ll find some crazy ingredients in certain things.

A female hand picks up a Raspberry Coconut Truffle off of a cooling rack.

About The Ingredients

Frozen raspberries – no sugar added. And yes, you can use fresh raspberries if you prefer that.

Coconut cream – No sugar added. If you can’t find a can of just cream, you can purchase full-fat coconut milk and keep the can in the fridge for a few days. Then open the can and scrape off the hard cream.

Pure maple syrup – or honey. Just make sure to use the real stuff. Not flavoring or pancake syrup.

Desiccated coconut – no sugar added. This is the unsweetened, finely shredded stuff.

Coconut oil – It’s best to use liquid coconut oil. You don’t want this to harden as it cools. Any coconut oil that is liquid when cold will work fine here.

Dark chocolate – I use either Lily’s sugar-free chocolate (stevia sweetened), or Whole Foods Sugar-Free chocolate chips. Both are dark chocolate.

How To Make Raspberry Coconut Truffles

Raspberry Coconut Truffles recipe ingredients in individaul, white bowls on a white surface.

Collect and measure all your ingredients.

Raspberries in a small pot with bowls of chocolate chips, coconut and maple syrup sitting around it.

To a small saucepan, add the frozen raspberries. Heat them over medium-low heat until they start to break down. You can add tablespoons of water if you are worried about the liquid content. But they should be okay without it. Use your judgment here. Much will depend on how juicy the raspberries are.

Cooked raspberry filling in a pot.

Mash the berries with a fork or potato masher. Simmer over low heat for about 10 minutes, or until the berry mixture has reduced itself by half. Set the pot in the fridge to cool for about 10 to 15 minutes. It doesn’t have to be cold, but it does need to cool down quite a bit. You should be able to touch it without burning yourself.

Adding maple syrup to the Raspberry Coconut Truffles filling.

In a mixing bowl, combine the desiccated coconut, coconut cream, coconut oil, and maple syrup. Mix well.

Pink filling, mixed in a mixing bowl.

If the mixture is too soft or runny, add a bit more desiccated coconut. About 1 teaspoon at a time until you have a good “dough-like” filling that will roll well. Coconut soaks up a lot of liquid, so only add extra in very small amounts.

Scoops or balls of filling on a parchment-lined baking pan.

Roll the filling into balls, about 1 inch in size. If you prefer to weigh each ball for accurate measurement, you want each one to weigh half an ounce (or fifteen grams). You should have approximately 12 truffles balls. Place these in the freezer for 30 minutes to harden them.

A bowl of melted chocolate.

Melt the dark chocolate chips in a double boiler or microwave (in 30-second intervals, stirring between each interval.).

A fork dips a Raspberry Coconut Truffle ball into melted chocolate.
A fork pulls a Raspberry Coconut Truffle ball out of a bowl of melted chocolate.

Use a fork or slotted spoon to carefully dip each truffle in the melted chocolate, coating it well, all the way around.

Raspberry Coconut Truffles, just dipped in chocolate, cooling on a black wire cooling rack.

Let any excess chocolate drip back into the bowl before placing it on a parchment-lined baking sheet or cooling rack.

Raspberry Coconut Truffles topped with raspberry powder.

For decoration, you can sprinkle your truffles with crushed, freeze-dried raspberries, or finely shredded coconut while the chocolate is still partially wet.

Just cooled Raspberry Coconut Truffles sitting on a cooling rack. The front truffle has a bite taken from it.

Enjoy your truffles!

Storage

These can be kept in the refrigerator for up to a full week.

Freezing Raspberry Coconut Truffles

If wrapped well in an airtight container, these will store well in the freezer for up to 4 months.

Recipe Supplies For Raspberry Coconut Truffles

For this recipe, you’ll want a few supplies. Parchment paper, dedicated coconut, and the items pictured below. Click any image to be taken to that product on Amazon. (Affiliate links)

Small saucepan sold on Amazon. (Affiliate link)
Wire cooling rack set sold on Amazon. (Affiliate link)
Freeze-dried raspberries sold on Amazon. (Affiliate link)

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Raspberry Coconut Truffles sitting on a cooling rack, dusted with rapsberry powder.

Raspberry Coconut Truffles Recipe

Delicious truffles with a twist!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 40 minutes
Total Time: 1 hour
Servings: 12 truffles
Calories: 285kcal
Author: Tiffany McCauley

Equipment

  • 1 cooling rack
  • 1 medium bowl
  • 1 baking paper
  • 2 forks

Ingredients

  • cup frozen raspberries (no sugar added)
  • 2 oz. coconut cream
  • 3 tbsp. pure maple syrup (or honey)
  • 2 cups desiccated coconut (no sugar added)
  • 2 oz. coconut oil
  • 1⅓ cup dark chocolate

Instructions

  • Collect and measure all your ingredients.
    Raspberry Coconut Truffles recipe ingredients in individaul, white bowls on a white surface.
  • To a small saucepan, add the frozen raspberries. Heat them over medium-low heat until they start to break down. You can add tablespoons of water if you are worried about the liquid content. But they should be okay without it. Use your judgment here. Much will depend on how juicy the raspberries are.
    Raspberries in a small pot with bowls of chocolate chips, coconut and maple syrup sitting around it.
  • Mash the berries with a fork or potato masher. Simmer over low heat for about 10 minutes, or until the berry mixture has reduced itself by half. Set the pot in the fridge to cool for about 10 to 15 minutes. It doesn't have to be cold, but it does need to cool down quite a bit. You should be able to touch it without burning yourself.
    Cooked raspberry filling in a pot.
  • In a mixing bowl, combine the desiccated coconut, coconut cream, coconut oil, and maple syrup. Mix well.
    Adding maple syrup to the Raspberry Coconut Truffles filling.
  • If the mixture is too soft or runny, add a bit more desiccated coconut. About 1 teaspoon at a time until you have a good "dough-like" filling that will roll well. Coconut soaks up a lot of liquid, so only add extra in very small amounts.
    The mixed Raspberry Coconut Truffles filling in a mixing bowl.
  • Roll the filling into balls, about 1 inch in size. If you prefer to weigh each ball for accurate measurement, you want each one to weigh half an ounce (or fifteen grams). You should have approximately 12 truffle balls. Place these in the freezer for 30 minutes to harden them.
    Scoops or balls of Raspberry Coconut Truffle fiilling on a parchment-lined baking pan.
  • Melt the dark chocolate chips in a double boiler or microwave (in 30-second intervals, stirring between each interval.).
    A bowl of melted chocolate.
  • Use a fork or slotted spoon to carefully dip each truffle in the melted chocolate, coating it well, all the way around.
    A fork pulls a Raspberry Coconut Truffle ball out of a bowl of melted chocolate.
  • Let any excess chocolate drip back off into the bowl before placing it on a parchment-lined baking sheet or cooling rack.
    Raspberry Coconut Truffles, just dipped in chocolate, cooling on a black wire cooling rack.
  • For decoration, you can sprinkle your truffles with crushed, freeze-dried raspberries, or finely shredded coconut while the chocolate is still partially wet.
    Raspberry Coconut Truffles topped with raspberry powder.
  • Enjoy your truffles!
    Just cooled Raspberry Coconut Truffles sitting on a cooling rack. The front truffle has a bite taken from it.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1truffle | Calories: 285kcal | Carbohydrates: 17g | Protein: 3g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 261mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 3mg

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Who me?
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
   
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2 Comments

  1. Michele Kuperus says:

    These look delish! I’m guessing the raspberries need to be added in step 4? It doesn’t say.

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