Raspberry Truffle Dessert for Two

Raspberry Truffle Dessert for Two {Gluten-Free, Raw, Vegan, Paleo, AIP-Friendly, Refined Sugar-Free}

5 from 4 reviews

A simple gluten-free, raw, vegan, refined sugar-free truffle with raspberries.


  • ¼ - cup frozen raspberries
  • ½ cup full fat coconut milk, room temp
  • 2 tbsp coconut oil, melted {or for an extra decadent version, use 1 tbsp melted cacao butter instead}
  • ¼ cup cocoa powder
  • 3 tbsp maple syrup
  • 1 tsp pure vanilla extract {use alcohol-free extract for AIP}
  • ¼ tsp - ½ tsp salt {to taste}

Optional toppings:

  • a hint of shredded coconut and a few extra raspberries {or any other toppings of your choice, or just leave it a clean slate}


  1. Divide the raspberries between two ramekins {or mugs, etc.}. Set aside.
  2. Place all remaining ingredients {except toppings, of course} into a tall-ish glass and stir until the mixture becomes very smooth and silky {keep stirring until it's completely uniform -- don't give up till the tiny lumps are gone}. Pour this chocolate mixture over the raspberries in your dish.
  3. Sprinkle with toppings, if using any. Place in the freezer for about 20 minutes to harden a little. And enjoy!