Raspberry Chocolate Truffles
Easy, no-bake Raspberry truffles with a rich, crunchy chocolate coating and a gooey, smooth, sweet, and tangy center. These raw energy balls are so tasty and yet Vegan, Paleo, Gluten-free, and can be made Keto as well!
Raspberry Chocolate Truffles are just a fancier name on these healthy vegan cake pops that makes a perfect healthy snack or cute Valentine’s Day dessert.
Now it’s time for a Valentine’s Day edition!
Want an easy and healthy dessert for Valentine or Galentine’s Day?
I’ve got you wit this no-bake dark chocolate raspberry truffles or we shall call it “cake pops.”
Vegan Cake Pop for a Healthy Valentine’s Day Dessert
I have no doubt that this will hit the spot and feed your Valentine’s chocolate needs without the excessive amount of sugar.
Raspberry and chocolate were pretty much made for each other if you ask me.
The tart raspberry cuts through the deep, rich dark chocolate flavor and brings a pop of freshness to an otherwise decadent treat.
These no-bake raspberry truffles use clean, wholesome ingredients that make them perfect as a pre/post-workout snack (oh hi motivation), a mid-day pick me up, or, a beautiful dessert at the end of a meal.
They are packed with healthy fats and protein from the cashew nuts, antioxidants from the dark chocolate and raspberry, and natural energy boost from the Medjool dates.
Ingredients Needed to Make Chocolate Raspberry Truffles
Only 7 ingredients are needed to make these delicious raspberry vegan cake pops.
For this recipe you will need:
- Raw cashews and/or walnuts, soaked overnight (or in hot water with a pinch of salt for a couple of hours)
- Medjool dates
- Frozen raspberries*
- Coconut flour**
- Vanilla extract
- Dark chocolate, melted
- Coconut oil or nut butter ****
- Sprinkles (optional)
Substitutions and Tips for chocolate raspberry truffles
I have got some feedback from you guys that you or your kiddos are allergic to cashews. If walnuts are okay in your diet, I love using them in my energy ball recipes as well, since they are another kind of oily nuts that can result in a creamy texture.
*You could also use freeze-dried raspberries if you have them on hand. Since freeze-dried raspberries do not have as much liquid as frozen raspberries you won’t need as much coconut flour.
** If the batter appears too runny, start adding more coconut flour 1 Tbsp at a time until you get the desired consistency.
**You could also use oat flour instead of coconut flour, which is one of my favorite ways to incorporate complex carbs for that long-lasting fullness and a much-appreciated boost of energy! Oat flour is gluten-free as well.
Since oat flour doesn’t absorb as much moisture as coconut flour you will need to use more oat flour here. Start by adding an extra 2 Tbsp and increase as needed. The goal here is to end up with a cookie-dough-like texture.
**** Adding coconut oil or nut butter while melting your chocolate to help prevent it from cracking. I love using cashew butter because of its mild and creamy taste. Additionally, it really levels up the chocolate coating.
How to Make vegan Chocolate Cake Pops
First, in a high-speed mixer or food processor add your soaked cashews, pitted Medjool dates, and vanilla extract. Blend until thoroughly combined.
Then, add raspberries (save some for toppings). Pulse to incorporate.
Next, add coconut flour to the food processor and blend. If the batter appears to be too runny (sometimes it may happen with frozen raspberry), continue to add 1 tbsp coconut flour at a time, until a cookie-dough-like texture is reached.
Chill in the fridge for 30 minutes or freezer for 15 minutes.
Now, scoop batter into desired size and roll into balls.
Place dough balls in the freezer for 30 minutes to harden.
While your dough balls are chilling (literally), melt the dark chocolate mixed with a little coconut oil or nut butter (to help prevent the chocolate from cracking).
You can use the microwave, stirring at 30-second intervals to avoid burning, or on a double boiler, stirring consistently.
If you are feeling fancy, you can place a stick in the balls to make it a true cake pop and a pretty dessert for Valentine’s Day.
Gently roll your dough balls in the melted chocolate and put them on a baking sheet. Dust with sprinkles if using.
Place coated cake pops in the freezer and allow the chocolate coating to harden.
How to Store Healthy Vegan raspberry chocolate truffles
To store these delicious cake pops you’ll want to put them in an air-tight container in the freezer. You can enjoy them immediately when you take them out or wait for a couple of minutes for a slightly more gooey texture.
You can also store them in the fridge for up to a week, but I personally feel that they store best in the freezer.
What’s your favorite kind of cake pop? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Vegan No-bake Snack recipes you may like:
Get the recipe:Chocolate Raspberry Truffles
- 2 cups raw cashews, soaked
- 8 – 10 Medjool dates *
- 1/3 cup coconut flour **
- 1/2 cup frozen raspberry ***
- 1 tsp vanilla extract
Ingredients for Rolling
- 1 cup chocolate, melted
- 1 tbsp cashew butter
- Sprinkles and/or raspberry, Optional
- Soak raw cashews overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
- In a food processor, pulse together raw cashews, dates (pits removed), and vanilla extract until gooey and smooth.
- Add coconut flour. Blend until doughy.
- Add 1/3 cup frozen raspberry (save the rest for topping) in the food processor. Pulse a few times to incorporate.
- Chill in the fridge for an hour or freezer for 20 minutes (makes it easier for rolling)
Toppings for Chocolate Raspberry Truffles
- In a microwave-safe bowl, melt about 1 cup dark chocolate of your choice with a tablespoon of coconut oil or nut butter (I used cashew butter).
- Scoop dough into desired sized raspberry truffle balls. Place a stick in the middle of the balls to make "cake pops". Dip in melted chocolate until fully covered, sprinkle with raspberry and/or sprinkles.
- Freeze for additional 15 – 20 minutes. Enjoy!
- * You can use keto-friendly liquid sweetener to make this recipe low carb and keto-compliant. Start with 1-2 tbsp. Decrease the amount of coconut flour as well.
- **If the dough appears to be too wet, add 1 tbsp coconut flour at a time (up to 3 – 4 tbsp). Coconut flour absorbs the moisture in the dough. So you don’t want to overdo it which may result in a dryer texture.
- *** If you choose to use freeze-dried raspberries, decrease the coconut flour amount to 1/4 cup.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.