Chocolate Raspberry Treats (Print Version)
# Ingredients:
01 -
1 cup cocoa powder, unsweetened.
02 -
A pinch of salt.
03 -
8-10 oz of dark chocolate (72%) or semi-sweet, chopped into small bits.
04 -
1/2 cup of dairy-free cashew milk.
05 -
2 cups of raw or broken cashew pieces.
06 -
1 to 2 tablespoons of powdered freeze-dried raspberries.
07 -
1 1/2 cups of dates, pitted.
# Instructions:
01 -
Soak the dates in hot water till they soften up nicely, then drain. Use parchment to line a baking sheet.
02 -
Blend cashews into fine crumbs using a food processor. Add the cocoa, milk, dates, and a bit of salt, blending everything into a smooth mixture.
03 -
Scoop the blended mix, roll into balls about 1 inch wide, and space them out on the parchment. Let them chill in the fridge for an hour.
04 -
Seal the freeze-dried raspberries in a bag, then crush them into a powdery dust.
05 -
Melt the chocolate slowly over a double boiler. Using a fork, dunk each ball into the melted chocolate and shake off any extra.
06 -
Place the freshly coated truffles back on parchment and sprinkle the raspberry powder on top while the chocolate is still wet.
07 -
Let the truffles firm up at room temp if it’s cool, or pop them in the fridge.
# Notes:
01 -
Keep uncoated ones in the freezer for about a month.
02 -
For the best flavor and texture, let them warm to room temp before serving.
03 -
Store in a sealed container for up to 5 days.