Description
The perfect Valentine’s Day treat. Vegan chocolate raspberry truffles that are refined sugar-free and paleo, too! Made with dark cocoa and coconut oil.
Ingredients
Scale
- 1/4 cup plus 2 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract (see notes)
- 1/4 – 1/2 teaspoon salt + sea salt for topping
- 1 cup organic cocoa powder plus 1/4 cup for rolling
- about 3 tablespoons raspberry preserves or jam (see notes)
Instructions
- Add the melted coconut oil, maple syrup, vanilla extract, salt, and 1 cup cocoa powder and mix until thoroughly combined.
- Fill each heart (if using this silicone heart mold a little less than halfway full of the chocolate mixture. Add about 1/4 teaspoon of raspberry preserves and then fill remaining space with the chocolate mixture so that the raspberry preserves are in the middle of each piece of chocolate. Once all the molds are filled, place the chocolate in the freezer to set for about 10 minutes.
- Once set, place the remaining 1/4 cup cocoa powder onto a small plate. Pop the chocolates out of the mold and roll them in the cocoa powder. Finish by topping with a bit of sea salt, if desired. Store the finished truffles in the refrigerator or freezer.
Notes
Jam options. To make this recipe refined sugar-free, use refined sugar-free jam. This chia jam would also be a good option.
Vanilla extract. Some vanilla extracts contain a little bit of sugar. If you want this recipe to be completely refined sugar-free, I like this brand.
Storage. Since these chocolate truffles are made with coconut oil, they will get soft at room temperature. Store in the refrigerator or freezer until ready to eat.