If you are anything like me then your treat addiction began when you first received pocket money as a kid. Jingling those coins around in your hand figuring out how best to spend your money and what lollie you were going to choose at the corner deli. Decision making time was a long process and the deli attendant did not enjoy this. In their mind it’s 20c, come on, just choose a lolly bag. For me? I had to make the best choice. Which one had the most red frogs? Which one had the least chico rolls?
Unfortunately for the kid in me these decisions can no longer me made due to the fact that I would love to look like Miranda Kerr. So instead of red frogs I bring you lil raw raspberry chocolate loveliness.
Raw Raspberry Truffles
Makes 8-10
Ingredients
Truffle:
4tbs frozen or fresh raspberries
4tsp maple syrup
3tsp coconut oil
2tbs coconut flour
4tbs desiccated coconut
2tbs coconut milk
Pinch of salt
Chocolate:
3tsp coconut oil
2tbs chocolate buttons – I recommend using Loving Earth or Pana chocolate
2tsp maple syrup
Dash of vanilla extract
Method
In a food processor blend the truffle ingredients until smooth then roll into little balls.
In a microwave bowl combine the chocolate ingredients and microwave for 10 seconds. Stir through the sauce until smooth then once cool, dip the truffles in the chocolate sauce.
Top with extra raspberries and leave to set in the fridge for 30 minutes before tucking in. Keep in the fridge in an airtight container for 3 days.
