Lindsay Keosayian

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Raspberry Coconut Truffles | Lindsay Keosayian

Raspberry Coconut Truffles

Raspberry Coconut Truffles

30 mins prepServes 12

These Raspberry Coconut Truffles are a delicious treat that is gluten-free, dairy-free, egg-free, and refined sugar-free. They require no baking and are perfect for satisfying your sweet cravings. Made with fresh raspberries, shredded coconut, and a creamy cashew glaze, they are both easy to make and delightful to eat.

12 servings

What you need

raw honey

3 tbsp raw honey

unsweetened coconut milk

1 can unsweetened coconut milk

fresh raspberries

½ cup fresh raspberries

coconut oil

½ cup coconut oil

unsweetened shredded coconut

1 ¼ cup unsweetened shredded coconut

lime

vanilla extract

1 tsp vanilla extract

warm water

2 tbsp warm water

cashew

1 cup cashew

maple syrup

2 tbsp maple syrup

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Instructions

1: In a blender or food processor, combine your truffle ingredients. If needed, place the mixture in the refrigerator for 10-15 minutes to firm up.

2: Roll the mixture into balls and place on a parchment lined baking sheet.

3: Place in the freezer while you make the glaze.

4: For the glaze, combine all the glaze ingredients in a blender until smooth and creamy.

5: Dip each ball into the glaze and place back onto the baking sheet.

6: Top with shredded coconut and freeze dried raspberries.

7: Store in the freezer and enjoy!

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