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

Delicious truffles with a twist!
Prep Time15 minutes
Cook Time5 minutes
Resting Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 truffles
Calories: 285kcal

Equipment

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

Ingredients

  • 1¼ 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
US Customary - Metric

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 berries, 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