These no bake decadent Raspberry Chocolate truffles are your perfect recipe for Valentine’s day! Very simple to make and yet very impressive, much more personal than store-bought chocolates. They are vegan and made healthier with just natural ingredients. Delicious, sweet raspberry filling covered in crunchy dark chocolate and topped with raspberry crumb, all you need is 6 ingredients. Aren’t they freaking pretty!?
To make the filling you just need a simple food processor to grind up the cashews, oats and combine them with the raspberries to make a very pink creamy mixture. I also add some honey and vanilla as the raspberries are a bit sour and require some sweetening to balance the taste.
To decorate these delicious raspberry chocolate truffles, I used this amazing Freeze Dried Raspberry Crumb that I found on amazon. Most of you probably won’t have this but it was definitely worth ordering as the pink crumb added that extra “wow!” effect and it actually tastes great. You can use it to flavour other desserts as well. There are no bad ingredients in it, just dried raspberries. Of course if you don’t want to spend money on special ingredients like this, you can still make the truffles but instead top them with some chopped nuts like pistachios or shredded coconut for example.
If you decide to use an alternative to this dried raspberry crumb, they will still be super delicious. Even though the truffles won’t be pink on the outside, they will take anyone by surprise when they discover the sweet pink raspberry filling inside. Now this is what people call food porn!
The best thing is they are totally guilt-free as I am only using simple natural ingredients, you just need to make sure you get a good quality dark chocolate (if you are vegan, check that it’s’dairy-free). Natural, little balls of sweet pleasure that you can share with your loved one on Valentine’s day (or any other day of the year as you really don’t need a reason to celebrate love or chocolate!
- 1/2 cup oats (gluten-free)
- 1/2 cup raw cashews
- 1/2 cup semi-frozen raspberries
- 1/2 tbsp honey
- 1/2 tsp vanilla bean extract
- 200 g (7 oz) dark chocolate (2 bars)
- Freeze Dried Raspberry Crumb (can be replaced with shredded coconut or chopped nuts)
- In a food processor grind up the cashews and oats. Add the raspberries, honey and vanilla extract. Blend for a few minutes until you get a smooth pink mixture as on the picture above.
- With your hands roll the mixture into rough small balls (it's easier if your hands are wet, it won't feel that sticky). Don't try to make them perfect, you can shape the balls after. Place them on a parchment paper sheet and then leave them in the freezer for 15-20 minutes until they are firm.
- Once they are firm and not sticky, take them out and roll them into balls.
- Melt the chocolate, using a double boiler and dip each of the balls in it, covering it with the chocolate. Place them back on the parchment paper and top them with the raspberry crumb while the chocolate is still warm so that it can stick.
- Place them back in the freezer for another 20-30 minutes or until the chocolate is completely dry and firm.
It's best to use frozen raspberries but leave them out for 15-20 minutes to soften before using them. This will reduce the freezing time after. Once you make the truffles, store in the fridge.