Chocolate Raspberry Truffles

Only 32 calories a piece with zero added sugar, and they taste rich and decadent... it’s too good to be true. For those of you who love raspberry with chocolate you’ll love these, but you can sub raspberry for strawberry, blueberry, etc. 

Ingredients:

(makes approximately 16 truffles)

1 cup unsweetened cocoa powder

3 tablespoons maple syrup 

1/2 cup fresh raspberries 

1/3 cup freeze dried raspberries 

Procedure:

1) Add the raspberries to a food processor or blender, and pulse until smooth and liquidy. (You should end up with slightly more than ¼ cup of purée.)

2) Add the cocoa powder to a small bowl. Make a well in the center. Pour in the raspberry purée and maple syrup. Stir until everything is completely incorporated.(it should look “doughy” like in the third picture, and it takes a bit of effort!) Chill the chocolate mixture for at least 30 minutes but less than 2 hrs 

3) While the mixture chills, add the freeze dried raspberries to a zip-lock bag. Press out the air, and seal. Add that bag to another zip-topped bag, press out the air from that bag, and seal. Gently crush the raspberries with a rolling pin, pan, or plate until they turn into a fine powder. Transfer the power to a small bowl

4) Remove the chocolate mixture from the refrigerator, and roll it into 16 small spheres. After shaping each truffle, roll it in the freeze dried raspberry powder, and place it on the prepared baking sheet. Once all of the truffles have been formed, transfer them to an airtight container.

Cover and refrigerate until ready to serve🍫🍇

*Note: I added a bit of stevia to my mixture because I prefer sweet truffles over bitter dark chocolate. You may choose not to depending on your preference