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Cocoa-Caramel Truffles


  • 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


  • 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.