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A mug full of raspberry vegan cheesecake balls coated with dark chocolate, and topped with raspberry and sprinkles. There are more vegan cake pops in the back.
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4.80 stars (10 reviews)

Chocolate Raspberry Truffles {with Cashews}

These No Bake Raspberry Truffles have a tangy cashew cheesecake center sweetened with medjool dates, and a rich and crunchy chocolate coating. These Chocolate Truffles are so fun to make and are delicious.
Prep Time15 minutes
Total Time15 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Keyword: chocolate raspberry, energy bites, no bake dessert, valentine's day dessert, vegan cake pop
Servings: 16 - 20
Calories: 210kcal
Author: Shuang Shuang Liang

Ingredients

  • 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 or coconut oil
  • Sprinkles and/or raspberry Optional

Instructions

  • 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!

Notes

  1. * 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.
  2. **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.
  3. *** If you choose to use freeze-dried raspberries, decrease the coconut flour amount to 1/4 cup.
See more substitution and tips under "Ingredients" Section in this post.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 15mg | Fiber: 2g | Sugar: 14g