These beautiful, vibrant, and oh so chocolatey Chocolate Raspberry Truffles are the perfect treat for any time of day or year. Combining chocolate, avocado, berries, and maple syrup, these secretly healthy chocolate treats are easy to make and so moreish.
Chocolate Raspberry Truffles
Let me help you wow your loved one with some Chocolate Raspberry Truffles.
You are going to need:
- dark chocolate: I use 73% cacao which was perfect for the level of sweetness I prefer when compared with the berries. If you prefer your chocolate treats to be sweeter then you can always use milk chocolate instead;
- ripe avocado: don't worry, these will not taste like avocado. The avocado is used in place of cream, and makes the truffles super creamy and luxurious;
- mixed frozen berries: I used a mix of blueberries, raspberries, pomegranate, and cherries (the Costco mixed berries) but one variety of berry works great as well;
- pure maple syrup: use pre maple syrup, not maple flavoured syrup. You can sub in liquid erythritol or liquid stevia to taste if keto;
- pure vanilla extract: use extract, not vanilla essense, or if you want to make these truffles even more luxurious you could always use vanilla bean paste;
- freeze-dried raspberries: these can ususually be found in the dried fruit section of most well-stocked grocery stores.
That's it.
Please note: do not be put off by the addition of the avocado. I can assure you that they make the chocolate truffle super creamy and you will not be able to taste the avocado at all!
A Note On Ingredients
Normally, I don't like the combination of chocolate and fruit flavors, but this chocolate raspberry truffle turned out to be amazing.
Not too sweet, super creamy, with a little hint of a zing from the freeze-dried raspberries.
Plus it's secretly healthier than any truffle you will find in the store which is a bonus.
Dark Chocolate
We know not all chocolate was created equal.
For this I love the richness of a 73% chocolate when combined with the fruitniess of the berries, they go so well together.
But, if you are not a huge fan of dark chocolate that isn't going to work for you is it?
You do you.
If you prefer milk chocolate, then go on ahead and sub in your favorite one in place of the dark chocolate.
Pure Maple Syrup
You want to look for pure maple syrup, not maple flavored syrup.
There is a huge difference.
One is maple syrup and the other is basically thick sugar water.
Vanilla Extract
Vanilla extract is a lot more expensive than vanilla essence.
And so it should be.
They are both prepared in completely different ways.
Vanilla extract is a lot purer of an ingredient, whereas vanilla essence is a lot more processed and has a lot of unquestionables thrown in there for good measure (google it...there is something to do with a beaver which you will wish you didn't know about).
How To Serve Raspberry Truffles
Now, these little chocolate raspberry truffles are pretty rich, so you probably wouldn't want to be eating a whole batch at once.
So, just like a normal truffle, you have to savour them.
I used avocado for the creaminess - if you haven't used avocado in baking yet, get on it!
Don't screw up your nose - it tastes amazing and not avocadoey at all - I promise!
There's no refined sugar in here and the vibrant red coating is courtesy of freeze-dried raspberries, which adds a beautiful tartness, and means we are completely dye free - yay!
They seriously take like 5 minutes to put together but taste like you put in a fair bit of effort.
Whip them up for your loved one and neither of you will be disappointed.
Need More Homemade Chocolate Recipes?
If you are looking for some more homemade treat inspiration then check out these creations:
- Crunchy Quinoa Chocolate Superfood Bars
- Dark Chocolate Covered Strawberry Cheesecake Bites
- Homemade Hazelnut and Dark Chocolate Bark Thins
- Easy Chocolate Peppermint Almond Flour Cookies
- Raspberry Dark Chocolate Granola
Happy Eating
xx
Secretly Healthy Chocolate Raspberry Truffles
Ingredients
- ¾ cup good quality dark chocolate I used 73% cacao which was perfect, but not overly sweet
- ½ ripe avocado
- ¼ cup mixed berries I used a mix of blueberries, raspberries, pomegranate and cherries but one variety of berry works great as well
- 2 tbsps pure maple syrup (use erythritol or liquid stevia to taste if keto)
- ½ teaspoon pure vanilla extract
- Pinch of salt
- ⅓ cup freeze dried raspberries
Instructions
- Use a double boiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn't burn. Alternatively melt in the microwave in blasts of 15 seconds, with a quick mix between each blast, until smooth. Allow to cool slightly.
- Add the avocado, berries, and vanilla to a food processor or blender and process until smooth.
- Drizzle in the melted chocolate, maple syrup, and a pinch of salt and process until smooth.
- The mixture will be runny so place it into the freezer until workable - i.e. you can roll it into a ball without it losing its shape.
- While the chocolate is in the freezer make your raspberry dust. Place the freeze-dried raspberries in a blender and blend until it resembles bright red dust.
- Roll a heaped teaspoon of the chocolate mixture into a ball and roll in the raspberry dust.
- Place in an airtight container lined with parchment paper and refrigerate until ready to serve.
Notes
Nutrition
Let me know if you try out my chocolate raspberry truffles, and what you thought! Leave a comment, like on Facebook or pin to pinterest for another special occasion.
Beth says
These look super, but I am wondering how they hold up at room temperature, like on a buffet table? I worry they may get too soft? Many truffle recipes include corn syrup, which I prefer not to use, but does allow the mixture to firm up with cooking. Interested in comments from Whole Food Bellies and anyone else who has made them. Thanks!
Donna says
Hi Beth, they would get soft if left out for too long. I have served them up at a party before and they did well at average temps for about 2 hours. I find serving them on a plate that has been in the freezer helps them hold up for a bit longer. Good luck!