Puree the Raspberries: In a blender or food processor, puree the raspberries until smooth. Strain if desired to remove seeds, though I like the added texture!
1 cup fresh or frozen raspberries
Combine Ingredients: In a medium bowl, combine the softened cream cheese, almond flour, honey or maple syrup, vanilla extract, and raspberry puree.
4 ounces cream cheese, 2 cups almond flour, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract, 1 cup fresh or frozen raspberries
Mix Well: Mix all ingredients until well combined. The mixture should be thick and slightly sticky.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up. This makes it easier to roll.
Roll into Truffles: Once chilled, roll the mixture into small, bite-sized balls. Place the truffles on a parchment-lined baking sheet.
Melt the Chocolate: In a double boiler or microwave-safe bowl, melt the dark chocolate chips with coconut oil (if using) in 30-second intervals, stirring in between, until smooth and glossy. Be careful not to burn the chocolate!
1 cup dark chocolate chips, 1 teaspoon coconut oil
Coat the Truffles: Dip each truffle into the melted chocolate, ensuring it is fully coated. You can use a fork or dipping tools for this.
1 cup dark chocolate chips
Garnish and Set: Place the coated truffles back onto the parchment-lined baking sheet. Immediately sprinkle with freeze dried raspberry crumbs.
Freeze Dried Raspberry crumbs
Chill Again to Set: Refrigerate the truffles for at least 15-20 minutes, or until the chocolate is set and firm.
Serve and Enjoy: Once set, remove the truffles from the refrigerator and enjoy! They are best stored in an airtight container in the refrigerator.
