I love chocolate! And I really doubt I am alone in that… But sometimes it’s really nice to have something that is just that little bit special. May I present to you my 5 ingredient Raspberry Chocolate Truffles. Completely dairy free, but still completely delicious!
I made the basic version of these truffles last year when I was feeling bored and wanted to see what dark chocolate and coconut milk tasted like together. The simple answer to that is they taste like heaven, or at least they taste how I imagine heaven must taste, which is pretty damn awesome. I then made them as Christmas presents for friends and family, I added in orange as a little extra and they worked really well. But my all time favourite fruit with chocolate has to be raspberries, and so these beautiful little balls of wonder, excitement and yumminess were born!
These beauties are really, really simple to make. All you need is a pan, a bowl and a fridge. And probably a spoon. You can make any flavour combination imaginable, next time I think I am going to make a banana version, like banoffee, but you could also try strawberry, coffee, ginger, chilli… anything really. But please don’t feel like you need to add flavour, they taste really good plain too.
In terms of ingredients, these dairy free raspberry truffles are made from dark chocolate, coconut milk, raspberries, vanilla essence and maple syrup. If you wanted a really simple recipe, you could opt to leave out the last three ingredients all together, but if you’re not used to dark chocolate it might taste a little bitter.
These raspberry truffles are really rich, so you’re satisfied after just a few bites. I think they make pretty good gifts as they taste special, especially for something like Valentine’s Day. I’m really big on giving homemade food as a gift, it’s way more personal than buying something you don’t know the other person will like, and lets be real, who doesn’t like chocolate?! (seriously, tell me who, I need to meet them!)
In terms of cost, for special occasions I think these raspberry truffles are pretty reasonable. The most expensive part of the recipe is the chocolate, and I’d recommend you get the best quality you can afford as I’ve found the taste really does vary massively depending on the quality. I have a recipe on how you can make your own chocolate from scratch here, but if you’d rather buy store bought I’d go for as dark as you can get, always 70%+. I often get Green and Blacks and it’s usually on offer too! I normally always buy an extra bar to nibble on why I cook.
To make 20 truffles, it cost me around £6.50 but you could definitely make it cheaper – by using supermarket brand chocolate for example. You also don’t need to buy the best quality maple syrup, I usually opt for Waitrose Organic as I find cheaper versions taste different in the UK and we don’t have a great range (sometimes I wish I lived in Canada!).
Please let me know if you make these and how you get on, especially if you try a different flavour combo, I’d love to know what works for you!
- 300g dark chocolate
- 400g can coconut milk
- 1tpsb vanilla essence
- 2tbsp maple syrup
- 100g rasberries
- 100g chopped hazelnuts - to coat outside
- Cocoa powder - to coat outside
- 100g freeze dried raspberries - to coat outside
- In a pan head the cream white part of the can of coconut milk. You can discard the clear part as you don't need it
- Add in the maple syrup and vanilla, and heat until it begins to bubble
- In a bowl, breakup your chocolate into segments
- When the coconut mixture is hot, pour over the chocolate and stir until all of the chocolate is melted
- Mix in your raspberries. If you don't want them whole, crush them in a bowl first
- Once the mixture is well combined, place in the fridge until it has completely set
- Use a spoon to get small parts of the mixture out of the bowl, roll it in your hand to make it a ball and then coat in your additional extras if you want. If not, just put the balls into a box or other container
- Do this until all of the mixture is used up, and then lick the bowl!
- Keep these in the fridge, as the fruit might go off other wise!