Raspberry Cream Truffles

Prep Time

10 minutes


14 Truffles


Raw Chocolate-
¼ cup raw coconut oil, melted
1 ½ tablespoons cacao butter, melted *
2 ½ tablespoons maple syrup - grade b
4 ½ tablespoons raw cacao powder {my favorite brand is Nativia Naturals} Pinch celtic sea salt or pink himalayan sea salt

*Cacao butter is HIGHLY recommended, but coconut oil can be used in the place of the butter.

Raspberry or Strawberry Cream -
1/2 cup raw cashews - soaked in water for at least 4 hours
1 1/2 cup organic raspberries or strawberries
1/2 cup raw coconut oil
1/4 teaspoon sea salt
1-2 tablespoon organic maple syrup {grade b}
1/2 of fresh lemon, freshly squeezed
1/2 teaspoon pure vanilla extract {no alcohol}


Raw Chocolate-

In a double boiler or heatproof bowl over a simmering saucepan of water, melt cacao butter and coconut oil. Do not boil, or turn heat to high. Oils will melt very quickly.

Remove from heat and whisk in maple syrup until incorporated. Gently sift in the cacao powder and salt and whisk to combine until smooth.

Strawberry Cream-

Drain cashews and combine all ingredients into a blender. Process until mixture is smooth and creamy. This take a few minutes, so be patient. 

Making Truffles - Use a silicone mold, or an ice cube tray will also work. There are many variations you can play with. I like to chop up fresh berries and put them in the middle of the truffles. You can also reverse the chocolate and strawberry layers. Another option is to freeze the strawberry cream in a mold for at least 30 minutes, then dip in raw chocolate several times.

  • Spoon a tablespoon of chocolate topping into each mold, freeze for about 10 minutes.
  • Pour strawberry cream into mold. Freeze again. Strawberry cream takes about 30-45 minutes to set up and freeze.
  • Once frozen, leave out at room temperature for a few minutes.
  • Store in freezer until you are ready to eat, as the truffles will soften at room temperature.