Vegan Fresh Raspberry Truffles
Ingredients
-
6
tablespoons
canned full-fat coconut milk
-
6
ounces
bittersweet chocolate, finely chopped
-
6
ounces
fresh raspberries, patted dry
-
2
tablespoons
unsweetened cocoa powder
Instructions
- Line a baking sheet with parchment paper.
- Simmer the coconut milk in a small saucepan over medium heat, then remove from heat and stir in the chocolate until smooth.
- Coat the raspberries in the chocolate mixture, using forks to remove excess ganache.
- Place the coated raspberries on the parchment paper and repeat until all are coated.
- Refrigerate the truffles until firm, about an hour.
- Put cocoa powder in a zip-top bag, add the truffles, and toss to coat.
- Remove the truffles from the bag and shake off excess cocoa powder.
- Return the truffles to the refrigerator until ready to serve.
Nutrition Facts (estimated)
Servings
36 truffles
Calories
35
Total fat
2g
Total carbohydrates
3g
Total protein
1g
Sodium
1mg
Cholesterol
1mg
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