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By Nourishing Amy

Chocolate Raspberry Truffles

timerPrep Time: 20 x minutes + cooling

groupsServes: 16 People

Rich and fudgy chocolate almond butter truffles with a hidden raspberry inside enrobed in dark raspberry chocolate. Top these decadent truffles with some freeze-dried raspberries for a delicious no-bake, vegan and gluten-free treat! These are perfect for Mother’s Day or gifting to someone special.


90g smooth almond or cashew butter
3 tbsp maple syrup
30g coconut oil
½ tsp vanilla essence
25g cocoa powder
A pinch of salt
8-9 raspberries, halved
100g Dark Raspberry Chocolate
To sprinkle: freeze-dried raspberries


Step 1

1. Place the nut butter, maple syrup and coconut oil in a small bowl and microwave until just warm and then whisk until smooth. Add in the vanilla, cocoa powder and salt and whisk again until thicker and no lumps remain.2. Using a small silicone tray or mini cupcake cases, place a teaspoon of truffle mix in the bottom, top with ½ raspberry and top with extra truffle mix and smooth over the top.3. Set in the freezer for 30 minutes or until firm.4. Melt the chocolate and coat each truffle in the chocolate, place on a parchment lined tray, sprinkle with freeze dried raspberries and set in the fridge for 20 minutes. Store at room temperature or in the fridge, if warm.

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