Description
Decadent cocoa-caramel truffles rolled in raspberry powder. A perfect no-bake treat for any occasion.
Ingredients
Units
Scale
- 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