No Bake Raspberry Chocolate Truffles

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Raspberries, semi-frozen
  • 1 Raspberry crumb, Freeze Dried

• Condiments

  • 1/2 tbsp Honey

• Pasta & Grains

  • 1/2 cup Oats

• Baking & Spices

  • 200 g Dark chocolate
  • 1/2 tsp Vanilla bean extract

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on myfoodandhappiness.com

Description

Ingredients

• 1/2 cup oats
• 1/2 cup raw cashews
• 1/2 cup semi-frozen raspberries
• 1/2 tbsp honey
• 1/2 tsp vanilla bean extract
• 200 g (7 oz) dark chocolate (2 bars)
• Freeze Dried Raspberry Crumb (can be replaced with shredded coconut or chopped nuts)

Directions

• In a food processor grind up the cashews and oats. Add the raspberries, honey and vanilla extract. Blend for a few minutes until you get a smooth pink mixture as on the picture above.
• With your hands roll the mixture into rough small balls (its easier if your hands are wet, it wont feel that sticky). Dont try to make them perfect, you can shape the balls after. Place them on a parchment paper sheet and then leave them in the freezer for 15-20 minutes until they are firm.
• Once they are firm and not sticky, take them out and roll them into balls.
• Melt the chocolate, using a double boiler and dip each of the balls in it, covering it with the chocolate. Place them back on the parchment paper and top them with the raspberry crumb while the chocolate is still warm so that it can stick.
• Place them back in the freezer for another 20-30 minutes or until the chocolate is completely dry and firm.