Vegan Chocolate Raspberry Truffles (4 Ingredients!)

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night…or any night! 

I’ve said it before, and I’ll say it again: there’s never a thing as too much chocolate. Hopefully you agree with me, friends, because today I’m sharing  the recipe for these super easy (and super yummy) Vegan Chocolate Raspberry Truffles!

INGREDIENTS FOR CHOCOLATE RASPBERRY TRUFFLES

Luckily for you and me, these Chocolate Truffles are made from only 4 simple ingredients! 

• Chocolate: I’d recommend using 70% or higher dark chocolate bars for this recipe. Chocolate Chips tend to be a lower percentage of cocoa butter, which will lead to a less smooth truffle
• Full-Fat Coconut Milk: for dairy-free creaminess!
• Freeze Dried Raspberries: for a hit of tart & sweet fruitiness 🙂 I typically buy mine from Trader Joe’s, but I’ve seen them both at other grocers and online.
• Cacao Powder: to roll the truffles in! You can also use more freeze dried raspberries, coconut sugar, or even powdered coconut milk.

FIRST, MAKE YOUR RASPBERRY “POWDER”

Add the freeze-dried raspberries to a food processor (don’t forget to remove any non-edible packets!) and process until a smooth powder forms. I recommend letting the food processor sit for a few seconds after blending to allow the powder to settle – unless you want a puff of raspberry to the face, that is.

As you can see in the second picture, you’ll be left with a fine raspberry powder plus some larger pieces of raspberry seeds. I chose to leave the seeds in my truffles, but you might want to sift them out using a metal strainer for a smoother consistency. I’ll leave that up to you!

THEN, MELT THE CHOCOLATE

I prefer to melt my chocolate using a double boiler vs. a microwave because it leads to more consistent results and less accidental burning. To set one up, pour around 1 cup of water in a large pot, then place a large glass bowl on top of the pot. Bring the water to a boil, and you’re good to go!

For this recipe we’ll actually whisk the coconut milk and raspberry powder together first, then add the chopped chocolate and mix everything together until we get an even consistency. Once the chocolate is 80-90% melted, turn the heat off of the double boiler to prevent burning.

LET SET IN THE FRIDGE, THEN ROLL INTO BALLS

Simply transfer the glass bowl to your fridge (I put it on a coaster, as it was still hot) and let chill for 2 1/2 to 3 hours. You want the chocolate to be firm to the touch so you can roll it into balls without melting.

Once the mixture is firm, use a 1-tablespoon cookie scoop (or tablespoon) to scoop out the truffles, then roll them into balls using (slightly wet) hands. As you can see in the photo below, my balls looked a little “rough” around the edges when I first rolled them. I popped the truffles back in the fridge for about 10 minutes, then rolled them again to get a smoother texture (bottom two rows).

COAT IN POWDER(S), THEN ENJOY!

Once your truffles are rolled it’s time to decorate! These Vegan Chocolate Raspberry Truffles have a rich, deep flavor, but are pretty soft and airy in terms of consistency. Because of this, I recommend rolling them in a powder (or two or three) – it makes them easier to hold, and it just looks pretty.

I rolled my truffles in a mixture of cacao powder, extra raspberry powder, coconut sugar, and some powdered coconut milk that I found in my pantry! I found that the coconut sugar got a little sticky over time, so I would avoid that unless serving immediately.

Speaking of serving, this recipe makes a lot of truffles…around 32, to be exact! They’ll keep for about a week in the fridge, but you can also store them in the freezer for up to 2 months for an easy dessert at a later date. Just be sure to thaw them first, or they’ll be too hard!

If you’re looking for more easy (and yummy) recipes using chocolate, you’ll also love this No Bake Chocolate Raspberry Tart and these One Bowl Chocolate Donuts!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Vegan Chocolate Raspberry Truffles

Print Recipe

★★★★★

5 from 1 reviews

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night…or any night! 

• Author: Caitlin Shoemaker
• Prep Time: 20 Minutes
• Cook Time: 2 Hours 30 Minutes
• Total Time: 2 hours 50 minutes
• Yield: ~ 30 truffles
• Category: Dessert
• Method: No Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1.2 ounces (34 g) freeze-dried raspberries
• 1 cup + 2 tablespoons (265 ml) full-fat coconut milk
• 10.5 ounces (300 g) high-quality dark chocolate*, chopped
• 1/4+ cup cacao powder, additional raspberry powder, etc, to roll the truffles in

Instructions

1. Add the freeze-dried raspberries to a food processor (don’t forget to remove any non-edible packets!) and process until a smooth powder forms, 45 to 60 seconds. Let the powder settle for a few moments before opening the food processor again. At this point you can choose to sift the raspberry seeds out of the powder with a metal strainer, but I decided to keep them in.
2. Set up a double boiler on the stovetop, by adding 1-2 cups of water to a large pot, then covering with a large glass bowl and bringing to a boil over medium heat. Add the coconut milk and raspberry powder to the bowl, whisking until evenly combined. Then, add the chopped chocolate and use a spatula to stir the mixture together until the chocolate is 80-90% melted. At this point, use oven mitts to carefully remove the bowl from the heat and continue to stir until all of the chocolate melts.
3. Transfer the bowl to the fridge and allow the chocolate to set for 2 1/2 to 3 hours. You want the mixture to be firm enough to roll into balls without melting.
4. Use a 1-tablespoon cookie scoop or tablespoon to scoop out balls of dough, rolling them in between your hands to form circles. Place the truffles on a parchment paper-lined baking tray, then pop the tray in the fridge while you prepare your powders
5. Add the cacao and/or raspberry powder to a small bowl with a wide base, then individually roll each truffle around the powder until it is evenly coated. Return to the baking tray, place in a storage container, or enjoy immediately! These truffles will keep in the fridge for up to one week, or can be frozen for up to two months.

Notes

• I recommend using dark chocolate bars with 70% cacao content or higher; chocolate chips have a lower fat content, and will not make the truffles as creamy

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