Raw Vegan Raspberry Truffles

by

Drop

POSTED Tue, 28 October 2014

Serves

24

Total Time

130 MINS

Calories

136

These raw vegan truffles have a creamy cashew raspberry filling and a luscious chocolate coating. Store in the fridge or freezer, let thaw before serving. (Raw Vegan, Gluten-Free)

recipe-image

    INGREDIENTS


  • Cashew nuts icon
    Cashew nuts

    200 g (about 1 ½ cups)

  • Water icon
    Water

    60 g (about ¼ cup)

  • Agave syrup icon
    Agave syrup

    80 g (about 3 ½ tablespoons)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

  • Vanilla bean seeds icon
    Vanilla bean seeds

    1

  • Coconut oil icon
    Coconut oil

    55 g (about 4 tablespoons)melted

  • Raspberries icon
    Raspberries

    200 g (about 1 ¼ cups)

  • Cocoa powder icon
    Cocoa powder

    45 g (about ½ cup)

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

    METHOD


  • 1. Add cashew nuts to a clean medium bowl
  • 2. Soak with water - 1 hr
  • 3. Drain with sieve
  • 4. Add water, agave syrup, sea salt and vanilla bean seeds to the nuts
  • 5. Blend until smooth
  • 6. Add coconut oil to a clean small bowl
  • 7. Transfer content of small bowl to nuts slowly while mixing
  • 8. Add raspberries to a clean small bowl
  • 9. Transfer fruit to nuts
  • 10. Blend until smooth
  • 11. Place in freezer until firm - 30 min
  • 12. Line a clean baking sheet with waxed paper
  • 13. Scoop nuts onto baking sheet
  • 14. Freeze until firm - approx 45 min
  • 15. Add cocoa powder, coconut oil, agave syrup and sea salt to a clean medium bowl
  • 16. Whisk until smooth
  • 17. Dip balls into chocolate mixture one by one
  • 18. Chill baking sheet in fridge until set

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