Dates, tahini, cocoa, and freeze-dried raspberries. No baking required, no tempering, no special equipment at all. Easy fix. You blend everything, chill it, and roll it in raspberry powder. The raspberry coating is sharp against the earthy, caramel-thick interior, and that contrast is what makes these interesting rather than just sweet. Chill the mixture for at least an hour before rolling or it won’t hold its shape.
How to Make Cocoa-Caramel Truffles
Making the raspberry powder
A food processor or blender works fine. So does a zip-lock bag and a rolling pin if you want to avoid washing another appliance. Either way, aim for a fine powder with no large chunks; coarse pieces don’t coat evenly.
Blending the filling smooth
The dates and tahini need to blend until completely smooth before the mixture is chillable. Stop and scrape down the sides a couple of times. A few tablespoons of water or raspberry liqueur helps the blender move if it stalls on the dates. 
Rolling cold
Work quickly once the mixture comes out of the fridge. Scoop small portions with a spoon or melon baller, roll briefly in your palms, and drop straight into the raspberry powder. If the mixture softens too much, put it back in the freezer for fifteen minutes before continuing.
Cocoa-Caramel Truffles
- Total Time: 15 minutes
- Yield: Makes 24 1x
- Diet: Vegan, Gluten-Free
Description
Decadent cocoa-caramel truffles rolled in raspberry powder. A perfect no-bake treat for any occasion.
Ingredients
- 1 3/4 cups (411 ml) freeze dried raspberries
- 1 1/2 cups (355 ml) Medjool dates (pitted)
- 1/3 cup (79 ml) tahini
- 1/4 cup (59 ml) cocoa powder
- 3 tablespoons water or raspberry liqueur
- 1 teaspoon pure vanilla extract
Instructions
- Process raspberries into a powder using a food processor or blender, or hand-crush them in a bag with a rolling pin.
- Pour raspberry powder into a bowl and set aside.
- In a blender, combine dates, tahini, cocoa, water or raspberry liqueur, and vanilla; blend until smooth.
- Transfer the mixture to a covered container and chill in the refrigerator or freezer for at least one hour.
- Scoop out small portions of the chilled mixture and roll into 3/4-inch balls.
- Roll the balls in the raspberry powder to coat completely.
- Place the truffles in an airtight container and freeze for at least 30 minutes before serving.
- Store leftover truffles in the freezer for up to two weeks.
Notes
- For a richer flavor, use dark cocoa powder.
- If the mixture is too sticky to roll, chill it for a longer period.
- To prevent the truffles from sticking to your hands, lightly grease your palms with oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 15
- Sodium: 10
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
Are these truffles raw or do they need to be cooked?
They are entirely no-bake. The dates and tahini bind everything together without any heat required.
Can I use regular dried raspberries instead of freeze-dried?
Freeze-dried raspberries are much drier and grind into a fine powder that coats the truffles evenly. Regular dried raspberries have too much moisture and will not produce the same coating.
How long do these truffles keep?
Store them in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. They firm up when cold and are best eaten slightly chilled.
Can I substitute tahini with another nut butter?
Almond butter or cashew butter both work and will give a slightly sweeter, nuttier flavor. The texture will be very similar.
