RASPBERRY RIPE TRUFFLES

RASPBERRY RIPE TRUFFLES

By
From
Bliss Bites
Makes
18
Prep
10 mins

I was never a fan of the Cherry Ripe chocolate bar, a very sweet mash-up of coconut, glacé (candied) cherries and chocolate. But these, I am totally down for. They’re the perfect combination of tangy raspberry and sweet coconut and they never fail to go down a treat.

Ingredients

Quantity Ingredient

FILLING

Quantity Ingredient
180g desiccated coconut
100g dried raspberries
1 1/2 teaspoons raspberry powder
60ml rice malt syrup
2 1/2 tablespoons coconut butter
1/2 teaspoon vanilla extract

COATING

Quantity Ingredient
150g raw dark chocolate, melted and cooled

Method

  1. Place all the filling ingredients in your food processor or blender and pulse together until they’re chopped and well combined.
  2. Line a tray with baking paper. Take about a tablespoon of the mixture at a time and roll it into 1.5 cm balls. Dip each ball into the melted chocolate to coat completely, draining off any excess chocolate. Place the balls on the tray then refrigerate until the chocolate has set. Store them in an airtight container in the fridge or the freezer. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.
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