Psst.. I have something to share with you.. Yes, yes, I know I’m a little late {it being already the 14th and all}, but don’t worry, you still totally have time to make this! You’ve probably got all the ingredients right in your kitchen already, and it will only take you a few minutes. And there’s chocolate in it for you. Lots of chocolate. And raspberries too. And no baking or fuss or junky stuff. Interested? :)
Follow my lead! It’s all begins with a handful of frozen {or fresh} raspberries…
… that get perfectly coated with a delicious chocolate sauce…
… and finished by being sprinkled with your favorite toppings…
… Pop it in the freezer for 20 minutes and you’re all done!
It’s a perfect little treat to fix up for a special occasion, or just for when you’re feeling like treating yourself to a little something special {because a raspberry chocolate truffle dessert needs no occasion, time, or season, or excuse of any kind… right?}, but this raspberry truffle dessert it is also of course perfect for sharing with a loved one.
I must admit, I’m not a Valentiner myself, but I do love sharing special treats that make people smile, and this one is definitely bound to do that. I made this today on a whim, and couldn’t resist sharing because it’s such an easy treat to put together, yet so decadent I just knew you’ll love it {and perhaps someone special in your life will get to love it too}!
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Raspberry Truffle Dessert for Two
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 servings {or 4 smaller ones}
Category: Truffles
Method: No-Bake
Cuisine: Dessert
Description
A simple gluten-free, raw, vegan, refined sugar-free truffle with raspberries.
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!
Happy {un}Baking!
Audrey
This tasted great! I made a few modifications for an extra decadent treat :)
I used coconut cream and carob (for aip). I whisked all the wet ingredients then sifted the dry ingredients (vanilla powder only 1/2 tsp is needed) and then whisked again to get a really rich mouse-like texture that melts perfectly.
Amazing stuff! Thanks for sharing! :)
Thanks so much for sharing, Emily. That sounds wonderful :) I’m glad you enjoyed it.
Audrey, these look delicious! So quick and easy too. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks Laura — agreed on all three: delicious, quick, and easy indeed :)
Raspberries and chocolate? Two of my favorite things! I will definitely be making this!
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That’s awesome, Sunny! Enjoy it :)
These look so simple and delicious Audrey!
★★★★★
Thanks Sharon. Sometimes the simple recipes are the best. I know you’ve got quite a few great ones up your sleeve in that category ;)
Now that is one picture- perfect, taste-perfect dessert, Audrey! Just love the photos and everything about it!
Shirley
Aw, thank you! It’s such a simple treat — sometimes the simple things are also the best ;)
How fun! Thanks for linking up, I pinned this!
-Cindy
Thanks Cindy! It’s definitely a fun recipe to play around with :)
I love everything about this. Raspberry happens to me my Sweetheart’s favorite, so I may make this for us one of these days! :)
I’m curious though… why frozen? Does it set the chocolate around it differently?
Thanks Morri! :) I used frozen because it helps the chocolate set a little faster {the coconut oil solidifies fast when it comes in contact with cold}, so it made it ready more quickly, but fresh raspberries would be just fine too. Enjoy it!
This looks HEAVENLY!!! Thanks for sharing!! <3 – http://www.domesticgeekgirl.com
Thank you Gingi! :)
Audrey, you certainly have the soul of an artist. Such beauty in your work and you get to eat it! Love this little heart.
Thanks Ali — That’s sweet of you :)
These look so lovely! Thanks for sharing it on Waste Not Want Not Wednesday, I’ve pinned it :)
Thanks, Danielle!
Oh, girl! That looks AMAZING!! Love the berry & chocolate combo too. So pretty!
Thanks Jeanine! I’m with you — hard not to love berries and chocolate :)
A beautiful dessert for Valentine Day or any holiday! Hope you had a great Valentine weekend and thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
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You’re welcome — love your party :) Thank you for stopping by!
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-feb-15-2015/
Thanks Jillian! Sure, I’d be happy to share :)
Ooh, looks great!
Thanks Cece :)
So pretty. I will feel so special eating this. And it’s so healthy and guilt free. <3 Pinned!
★★★★★
So glad you like it, Barbara! Enjoy it ♥
This is so simple but so genius! When I saw the pic on IG I never would of guessed what was underneath all that chocolate. Love it, and Happy Valentine’s Day <3
Thanks Natalie — too bad this isn’t last year, because this would have fit in perfectly with your Valentine’s chocolate and fruit theme! :)