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Chocolate Raspberry Truffles on a cutting board with fresh raspberries in the background.

Chocolate Raspberry Truffles (Vegan, Gluten-Free)

5 from 1 vote
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 18
These Chocolate Raspberry Truffles are an easy, melt-in-your-mouth dessert that can be made with just 7 simple ingredients. No baking required!


  • Food Processor
  • Medium-size baking sheet (needs to be able to fit in freezer with 18 truffles)
  • Tongs (these make it easier to dip the balls into the chocolate to coat)
  • Small Coffee Grinder (optional, for whole flax seeds)
  • Double boiler (optional, for melting chocolate- can use makeshift double boiler- see notes, or microwave)


  • 1 cup (175 g) raw cashews
  • 1/4 cup (45g) ground flax seed - (it’s recommended to grind whole flax seeds)
  • 1/3 cup (60g) unsweetened cocoa powder
  • 1 cup (175 g) fresh organic raspberries
  • 1 cup (175 g) soft medjool dates*, pitted - (if not soft, soak in water at least 20 minutes beforehand; drain)
  • 2/3 cup (85 g) finely shredded coconut flakes
  • 10 ounces (283 g) package vegan chocolate chips - 'Enjoy Life' mini chocolate chips are a good choice
  • 1/2 teaspoon (2.46 g) coarse sea salt - for garnish, optional (Fleur de sel is a great choice)


  • Cover a medium-size baking sheet with parchment paper. 
    A baking pan covered with parchment paper.
  • Then, to a food processor, add the cashews, ground flax seed and cocoa powder. Blend until combined and the cashews are broken into very fine pieces, 20-30 seconds. 
    4 shots showing the process of adding cashews, flax seed, and cocoa to a food processor.
  • Next, add the raspberries, pitted dates, and coconut to the food processor evenly. Process again (eventually, the mixture will most likely form into a large ball). You may need to stop the food processor, scrape down the sides, and re-blend one more time until ingredients are broken up and thoroughly combined. 
    4 shots showing the process of adding raspberries , dates, and coconut flakes to a food processor.
  • Then, carefully remove blade from food processor and using your hands, form mixture into balls about 1.5 inch thick (they will be sticky). Place balls on the baking sheet, spaced out evenly. Put the baking sheet in the freezer for 10-15 minutes. This will make it easier to dip into the chocolate (they will keep their form).  
    Chocolate Raspberry Truffles mixed together and added to a baking sheet before freezing.
  • Meanwhile, melt the chocolate chips, either using a double boiler or a microwave (see instructions below).
    To use a double boiler (preferred method- photo below): Add 2-3 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bowl is not touching the water (this creates the "double boiler"). Add the chocolate chips to the bowl and let melt. Note: it's very important not to let ANY moisture or steam touch the chocolate during the melting process so it's best not to stir too much while it's heating. It will gradually melt and you can remove from heat and stir to melt any remaining chocolate chips on top. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside.
    To use the microwave: Place the chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook.
    A makeshift double boiler using a pot and a aluminum pan.
  • Once the chocolate is melted, use tongs to dip and cover each truffle in chocolate sauce. Drop each truffle onto the baking sheet. Sprinkle with a bit of coarse sea salt, if desired. Note: There should be just enough melted chocolate to cover all of the truffles.
    A baking sheet with chocolate raspberry truffles, before adding to the freezer to harden the chocolate.
  • Finally, place the baking pan/truffles back in the freezer and freeze for 15 minutes or more to harden before serving. 
  • Store these chocolate raspberry truffles in an airtight container in the fridge for up to a week. Keep in fridge or freezer before eating as they will melt quickly at room temperature. Makes 18 truffles.
    A stack of chocolate truffles on a cutting board.


  • It's recommended to grind whole flax seeds to get the most health benefits. Use a small coffee grinder. Otherwise, you can use pre-ground flax seeds.
  • Medjool dates are highly recommended for this recipe, as they have a caramel-like texture/taste, and a soft, chewy texture. You can find these at most grocery stores, near the dried foods, or in the produce section (or even bulk section). It's really important that the dates are very soft for this recipe. If they are not, soak them in water until they are soft, then drain. Also, make sure to remove any pits (if required) before adding to the food processor! 
  • You can find vegan chocolate chips at specialty stores like Whole Foods, etc. 'Enjoy Life' is a common (and delicious) brand.
  • For the sea salt, fleur de sel is a specialty salt, perfect for garnishing and has a great flavor.
  • For best results, use a kitchen scale to measure the ingredients for this recipe. 


Serving: 1truffle | Calories: 184kcal | Carbohydrates: 22.9g | Protein: 3.4g | Fat: 10.8g | Sodium: 3.1mg | Sugar: 16.3g
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