Ingredients
Scale
- 1 3/4 cups freeze dried raspberries
- 1 1/2 cups Medjool dates (pitted)
- 1/3 cup tahini
- 1/4 cup cocoa powder
- 3 tablespoons water or raspberry liqueur
- 1 teaspoon pure vanilla extract
Instructions
- Using a food processor or a blender, process raspberries into a powder – or simply place raspberries into zippered plastic bag, and hand crush with a rolling pin or kitchen mallet. Pour raspberry powder into a bowl and set aside.
- In a large high powered blender add dates, tahini, cocoa, water or raspberry liqueur, and vanilla, and process until smooth.
- Turn power off, remove lid, and transfer blended mixture to a covered container. Freeze or refrigerate for an hour or more, or until mixture is well chilled.
- Remove chilled mixture from refrigerator or freezer, scoop out small amounts, and roll into balls, 3/4 of an inch in size. Carefully roll the balls, one or two a time, in the raspberry powder, covering each one completely. Repeat with remaining truffles.
- Place Raspberry-Dusted Cocoa Caramel Truffles into an air-tight covered container, and return to the freezer to harden for 30 minutes or more before serving. Extras can be stored in the freezer for up to two weeks.