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A delicious plate of Low Carb Dairy-Free Raspberry Truffles

Low Carb Dairy-Free Raspberry Truffles

A delightful low carb treat that is both dairy-free and bursting with raspberry flavor, perfect for a guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 30 minutes
Total Time 1 hour
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 134
Ingredients Equipment Method Notes

Ingredients
  

Truffle Mixture
  • 240 g fresh Driscoll's raspberries
  • 240 g cashew butter unsweetened
  • 30 ml melted coconut oil
  • 0.5 tsp berry liquid stevia
  • 0.5 tsp raspberry extract
  • 1 tsp salt pinch
Chocolate Coating
  • 227 g 85% dark chocolate for outer coating

Equipment

  • Food Processor
  • Microwave
  • Parchment Paper

Method
 

  1. Place raspberries, cashew butter, coconut oil, stevia, extract and salt into a food processor and process until smooth.
  2. Use a cookie scooper to make 24 truffles, press in 1 raspberry into the center of each.
  3. Place on a parchment lined baking sheet and freeze for 30 minutes.
  4. Melt chocolate to coat truffles, by placing in a microwaveable bowl for 30-60 seconds, stir until smooth.
  5. Use a skewer to place one truffle at a time into melted chocolate.
  6. Tap off excess chocolate and place back on baking sheet.
  7. Drizzle with a little more chocolate if desired.
  8. Keep refrigerated.

Notes

These truffles are perfect for a low carb and dairy-free diet. You can store them in the refrigerator to maintain their texture and freshness.