Description
Delicious vegan raspberry chocolate truffles made with a rich coconut milk ganache, perfect for Valentine’s Day.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup dark vegan chocolate chips
- 1/2 cup coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder (for dusting)
Instructions
- In a saucepan, heat the coconut milk until it begins to simmer.
- Remove from heat and add the dark chocolate chips, stirring until melted and smooth.
- Stir in the maple syrup and vanilla extract.
- Gently fold in the fresh raspberries.
- Refrigerate the mixture for about 1 hour until firm.
- Once firm, scoop out small portions and roll them into balls.
- Roll the truffles in cocoa powder to coat.
- Place the truffles on a plate and refrigerate until ready to serve.
Notes
- For a sweeter truffle, adjust the amount of maple syrup to taste.
- Store truffles in an airtight container in the refrigerator.
- These truffles can be frozen for longer storage.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 5g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg