Low Carb Dairy-Free Raspberry Truffles

• Vegetarian
• Gluten free

• Produce

  • 1 cup Driscoll's raspberries, fresh

• Condiments

  • 1/2 tsp Berry liquid stevia

• Baking & Spices

  • 8 oz 85% dark chocolate
  • 1/2 tsp Raspberry extract
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1 cup Cashew butter, unsweetened

Found on sugarfreemom.com

Description

Ingredients

• 1 cup fresh Driscolls raspberries
• 1 cup cashew butter, unsweetened
• 2 tbsp melted coconut oil
• 1/2 tsp berry liquid stevia
• 1/2 tsp raspberry extract
• pinch salt
• 8 ounces 85% dark chocolate for outer coating

Directions

• Place raspberries, cashew butter, coconut oil, stevia, extract and salt into a food processor and process until smooth.
• Use a cookie scooper to make 24 truffles, press in 1 raspberry into the center of each.
• Place on a parchment lined baking sheet and freeze for 30 minutes.
• Melt chocolate to coat truffles, by placing in a microwaveable bowl for 30- 60 seconds, stir until smooth.
• Use a skewer to place one truffle at a time into melted chocolate.
• Tap off excess chocolate and place back on baking sheet.
• Drizzle with a little more chocolate if desired.
• Keep refrigerated.

Nutrition