Hi there!
My husband loves this chocolate. Sweet and sour raspberry and nut ball with a dark chocolate coating. Seriously easy to make so you can make some for your loved ones.
What did I use for this recipe?
Frozen raspberry – You can use fresh ones if you want.
Dried cranberry (figs are good too)
Hazel nuts – I think raspberry and hazelnuts are a good match!
Vegan Raw Chocolate
Cacao batter – You can use coconut oil but they will melt in your hand, so Cacao butter is better.
Tips for making Raspberry truffle
• Roasted nuts produce a better flavour with chocolate. Sometimes I found raw nuts have an old oil taste which I don’t like at all.
• When you cook frozen raspberries and cranberries, just heat them enough to defrost them.
• When you are making raspberry and nut paste, if you feel the paste still too wet, add more desiccated coconut.
• I recommend peeled hazelnuts instead of skin on hazelnuts.
• If you are not vegan or have an allergy to lactose, you can use any chocolate for coating.
Plant based Raspberry truffles
Equipment
- 1 Mixer
- 1 Blender
Ingredients
For raspberry and nut paste
- 100 g Frozen raspberry
- 70 g Dried cranberry
- 50 g Maple syrup
- 30 g Desiccated coconut
- 110 g Hazelnut
- ¼ tsp Salt
For chocolate coating
- 70 g Vegan raw chocolate
- 20 g Cacao butter
- 70 g Macadamia nut milk
Instructions
For raspberry and nut paste
- Preheat the oven to 150℃.
- Roast hazelnuts for 10mins.
- After 10mins, remove the hazelnuts from the oven and let them cool.
- In the meantime, put frozen raspberries, cranberry, and maple syrup into a pot and turn heat to mid. Cook until the frozen raspberries are defrosted. Cook for 2-3mins more then turn off the heat.
- Put the berries into a mixer and blend well.
- Put the berry paste into a bowl.
- Put the hazelnuts and desiccated coconut into a blender and blend well.
- Add the nut paste into the berry paste and mix well. (If it is too wet, add more desiccated coconut.)
- Make 16-17 portions, place them on a tray, and put them in the fridge.
- While they are cooling make the chocolate coating. Put a bowl on a pot of boiling water.
- Add the raw chocolate, cacao butter, and macadamia nut milk and melt all ingredients as stirring well.
- Once everything has melted, remove the bowl from the pot.
- Coat the raspberry and nut balls with the chocolate and put them on a tray lined with baking paper.
- Top with cacao nibs or crushed nuts and put them in the fridge for 2 hours.
Video
Would you like this?
How to make Gluten, Yeast Free and Vegan bread- Texture like regular bread!
YouTube Channel The Grazing Wombat