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Paleo Chocolate and Raspberry Truffles

1 bowl and 5 minutes is all you'll need to whip up these Paleo Chocolate Raspberry truffles which are paleo, gluten free, vegan and very low in sugar- Perfect to gift someone these Valentine's Day or to eat yourself anytime! Sprinkles optional!
Author Arman Liew

Ingredients

For the Truffles

  • 1 cup coconut flour sifted
  • 2 tablespoon cocoa powder sifted
  • 1/2 teaspoon sea salt
  • 1 tablespoon chopped nuts of choice I used chopped almonds
  • 2 tablespoon dried unsweetened raspberries
  • 1/2 cup mild tasting nut butter of choice I used homemade 'nutella'
  • 1/2 cup maple syrup can sub for honey if not vegan
  • 1/4-3/4 cup unsweetened almond or coconut milk*

For the white chocolate coating

  • 3/4 cup coconut oil melted
  • 1/2 teaspoon sea salt
  • 1 tablespoon + 1 tsp maple syrup

Instructions

  • Line a large baking tray with baking paper and set aside.
  • In a large mixing bowl, combine the coconut flour, cocoa powder, sea salt, chopped nuts and dried raspberries.
  • In a small microwave safe bowl, combine the maple syrup and nut butter until melted together. Add the mixture in the dry and mix until well combined- the batter should be extremely crumbly.
  • Slowly add the almond milk until it reaches a firm batter consistency. Using your hands, form into golf ball sized balls and set aside on a plate or tray.
  • In a small bowl, combine the melted coconut oil and maple syrup until a thick frosting is made. Acting quickly, dip the truffles in the frosting and ensure fully coated. If desired, dip in sprinkles straight after and place back on the baking tray. Continue the process until all the truffles are coated. Refrigerate for at least 30 minutes for truffles to firm up.

Notes

Coconut flours differ brand by brand so add the milk very slowly to achieve the right consistency.
These truffles taste good without the frosting- It can be quite tedious to do but delicious all the same.
Adapted from Paleo Truffles