A raspberry delight. These truffles are inspired by the famous cherry ripe. A smooth dark chocolate filled with a raspberry coconut centre, delicious! A fresher, more fruity truffle for those that don’t like the caramel varieties.
Make the chocolate by melting the coconut oil and rice malt syrup together in a small saucepan over medium heat. Remove from the heat and add in the cacao, whisking to remove any lumps. Set this mixture aside while you make the filling.
For the filling blitz, all the ingredients together in a food processor until it comes together into a relatively smooth mixture.
To assemble the truffles, pour a thin layer of chocolate into the chocolate moulds. Allow to set slightly before adding a small dollop of filling on top. Cover the filling with another layer of chocolate.
Allow the truffles to set slowly at room temperature before transferring to the freezer to set completely.
To ensure that the chocolate are a creamy consistency serve directly from the fridge. They will keep in an airtight container in the fridge for a good few weeks.
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