Last year, I made some raspberry rose truffles around Valentine's day. They were so good, that this year I decided that I needed to try making a raw version of them! I made both raspberry rose cream truffles, and a dark chocolate version, and they were both wonderful!
They were decadent, creamy and silky, the raspberry cream sweet and the chocolate tasting like the best mousse. They were 100x better than the non-raw ones I made last year. These would be a perfect gift on Valentine's day, and I shared some with my Mother who loved them! They are easy to make, and if you surprise someone special with a box of these they will be impressed! Happy Valentine's day!
Makes about 2 dozen
Raspberry Filling:
1 1/2 cups raw cashew pieces (soaked)
1/4 cup filtered water
1/4 cup raw coconut or agave nectar or raw
honey
1/4 tsp sea salt
2 teaspoons vanilla and seeds of half a vanilla bean
1 tsp rosewater
1/4 cup raw coconut oil (warmed to liquid)
1 1/2 cups organic raspberries (if using frozen, thaw and drain liquid very well)
Chocolate:1/4 tsp sea salt
2 teaspoons vanilla and seeds of half a vanilla bean
1 tsp rosewater
1/4 cup raw coconut oil (warmed to liquid)
1 1/2 cups organic raspberries (if using frozen, thaw and drain liquid very well)
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or agave nectar
a pinch of sea salt
For the filling, in a food processor, combine the cashews, water, coconut nectar, sea salt, vanilla, and rosewater and process until smooth. With the processor running, add the coconut oil and process another minute until well incorporated. Add the raspberries and process until smooth. Pour into a bowl, and place in the freezer until firm, but scoopable. Scoop some of the cream out of the bowl by the heaping Tbspful and form into balls. Place on foil, and once they are all rolled, place back in the freezer to harden.
Meanwhile, make the chocolate. In a bowl, whisk together the cacao powder, coconut oil, coconut nectar, and sea salt until smooth. Allow to set until the mixture cools and thickens slightly.
Dip the filling balls into the chocolate and place on the foil. Once they are all dipped, place them back in the freezer to set completely. Enjoy! Store extra in the freezer.
Variation: Chocolate Raspberry Rose Truffles
Follow the recipe for the raspberry rose cream truffles, but along with the raspberries add 1/4 cup raw cacao powder and continue with the recipe.
Oh, these look fabulous! Thank you!!!
ReplyDeleteThank you :)!
DeleteMust ask... How long can these stay out of the freezer without the chocolate melting? I may want to take these on a trip for friends!!! :-)
ReplyDeleteThey don't need to be frozen after the initial making, but they need to stay refridgerated. I would say do not leave them out at room temperature for more than an hour or they will become too soft.
DeleteThese sound so amazing! I love raspberry flavored everything. I would even love to try a cherry version when they are back in season!
ReplyDeleteThanks so much shannon :)! Cherry sounds awesome! I might even have to try that...cherry almond would be wonderful with the chocolate :)!
Deletewow, i envy your creativity and obvious talent for pastry!
ReplyDeleteThanks so much Em :)!
DeleteDelicious and healthy. Bravo!
ReplyDeleteThanks so much Olga :)!
DeleteYou are amazing!
ReplyDeleteThank you :)!
DeleteWhat is rosewater ?
ReplyDeleteIt is basically distilled rose petals. It is fragrant, and makes desserts smell and taste beautiful like rose.
DeleteGod lord those look amazing. I shouldn't be looking at your blog around lunch time, my stomach just went grrrrowl! Thanks for sharing :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
Thanks so much :)! I suppose it makes you want to eat dessert for lunch ;).
DeleteNot a fan of rose as a flavour so will just make 'em fruity :-)
ReplyDeleteThey will still be delicious I am sure.
DeleteAmy, loved this recipe! I did not have raspberries but had lots of oranges. I used the juice and zest and some doTerra Orange oil and they were divine. Love your blog you have opened my eyes to a whole new world of desserts. Thank you.
ReplyDeleteThanks so much :)! That sounds amazing with orange as well! I might have to try that!
DeleteI'm making these for work for Valentine's Day. They look great! I've never soaked cashews before, any suggestions on how long? Thanks!
ReplyDeleteAwesome! So happy to hear you are trying them out :)!Soaked for 4 hours is fine.
DeleteIm making them right now! super exited!
ReplyDeleteAwesome! SO happy to hear you are :)!
Deletelooks delicious!
ReplyDeleteThank you :)!
Deletethanks for share...
ReplyDeleteI can I substitute cashews for almonds????
ReplyDeleteThanks
Yes you can!
DeleteI am addicted to looking at your desserts! Oh my, you have a wonderful eye for food photography! I do not like coconut, so was so happy to see that this recipe doesn't call for it :) Now about this "rosewater"...is something you would make or purchase - would love to make these with my daughter this weekend! Thank you so much!
ReplyDeleteThank you so much :)! You can always sub coconut with other things ;). Rosewater is something you buy, it is the essence of rose, and is often available in the baking aisle at health food stores, middle Eastern markets or cake supply stores.
DeleteThese look good!!! So excited to be about to finally make truffles! Will you also do one where you temper the chocolate? I've yet to learn that technique and would love to. Thanks!
ReplyDeleteThanks Kim! No need to temper with this recipe :).
DeleteThey look divine, I will have to try it.
ReplyDeleteThank you :)!
DeleteHi. Can I just warn everyone not to use frozen berries? My truffles are very sloppy:(
ReplyDeleteI actually used frozen berries. You need to thaw them first and make sure you drain the moisture.
DeleteMarika - thank you for that - was just about to use frozen berries! Also, to Amy, if I freeze them and take them out frozen and transfer in a coolbox or coolbag, will they be ok for a few hours until I get to my mum for mothers. day (about a 3.5 hour car journey). It's either that or I make one of your desserts instead - but found this and thought it would be nice!
ReplyDeleteI used frozen berries, you need to thaw them and drain the juice off very well. Yes, the truffles will be fine in a cool bag. You can store them in the fridge, I gave some to my boyfriend for V-day and they kept for a couple weeks in the fridge :).
DeleteThese look amzazing. Your recipes are wonderfull. I cannot WAIT to finish my de tox diet so I can try some of your super healthy recipes!! Thank you so much for your amazing recipes. You should do a book!
ReplyDeleteThanks so much :)! I am happy to share with you, I am planning on doing a book this year when I have more time.
DeleteAny suggestions on what I could use instead of cashews? We have nut allergies here. Thanks!
ReplyDeleteHi Amy, I made your truffles this evening (very yummy) but I had a difficult time fully coating them with the chocolate. Your truffles in the photographs look perfect, do you have any tips? Thanks a bunch!
ReplyDeleteYou have to make sure the inside is frozen well, then sit it on a fork and carefully drop it into the coating, then scoop it up with the fork again and let the excess drain off (or if you have a candy fork it would be even better, but I do not), then roll it onto the foil. You may need to dip twice if the chocolate is really warm.
DeleteThanks Amy, I now see where I went wrong haha. Great recipes, thank you for sharing!
DeleteNo problem :)!
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