Raspberry Truffle Dessert for Two

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}!

Raspberry Truffle Dessert for Two

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★★★★★ 5 from 4 reviews

• Author: Audrey @ Unconventional Baker
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 servings {or 4 smaller ones}
• Category: Truffles
• Method: No-Bake
• Cuisine: Dessert

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Description

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

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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}

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Instructions

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!

Happy {un}Baking!

Audrey