Raspberry Chocolate Truffles
Lovely textured truffle with deep pink colour and rich chocolate flavour. Not too sweet.
1/2 cup raspberries or seasonal berries
1 cup mixed dates, prunes, raisins
1/2 cup oats or ground nuts
squeeze lemon juice
1/4 tsp mixed spice
little vanilla scraped from pod
1 dessertspoon agave syrup or 1tsp honey
2 dessertspoons cacao powder
1 dessertspoon carob powder
carob powder for coating truffles
Soak dates, raisins and dried prunes in warm water for a few minutes. Drain and add to food process with the rest of the ingredients. Process until you have a sticky mass. Take a spoonful of the mixture and drop into a tub with carob powder. Turn truffles using a spoon until coated with carob. Then, you can roll them gently into balls in your hand. Place truffles in freezer and enjoy when you have a craving for chocolate.
I’ve cut one of the truffles open in the photo so you can see the gorgeous colour.