Raspberry Truffle Dessert for Two
A simple gluten-free, raw, vegan, refined sugar-free truffle with raspberries.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 servings {or 4 smaller ones}
- Category: Truffles
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- ¼ - ⅓ 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}
Instructions
- Divide the raspberries between two ramekins {or mugs, etc.}. Set aside.
- 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.
- Sprinkle with toppings, if using any. Place in the freezer for about 20 minutes to harden a little. And enjoy!
