Healthy Raspberry Truffles
Yields: 24 truffles
These homemade truffles look and taste like gourmet ones you can buy at fancy chocolate shops, but they’re fairly simple and straightforward to make! The soft filling is full of fresh raspberry flavor, which pairs perfectly with the decadent chocolate coating. These truffles are perfect for Valentine’s Day — or just any ol’ day you’re craving something sweet! Leftover truffles will keep for at least four days (if not longer!) if stored in the refrigerator. (See the Notes section below for more storage information!)
  1. Place a sheet of wax paper or parchment paper on a baking tray.
  2. Add the freeze dried raspberries to a blender, food processor, or coffee grinder. Pulse until they’re a fine powder. Transfer to a medium bowl.
  3. Add the fresh raspberries and water to a blender or food processor. Pulse until they form a smooth purée. Add them to the bowl with the freeze dried raspberries, and stir until they’re thoroughly combined. Stir in the salt and liquid stevia until thoroughly combined. Add in the oat flour, stirring until just incorporated.
  4. Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. (Rub your fingers and palms with a little neutral-tasting oil first if it sticks to them! If the mixture is too dry to roll, then see the Notes section below.)
  5. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your truffles! See the Notes below!)
  6. Working with one filling sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle (see Notes!). Repeat with the remaining chocolate and filling spheres.
  7. Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.
Notes: You need both freeze dried and fresh raspberries for this recipe! Please see the text of my blog post above for the reasons why.

These are the freeze dried raspberries that I used.

Frozen and thawed raspberries may be substituted for the fresh. Before using them in this recipe, thoroughly pat them dry with paper towels to absorb any excess moisture.

The 1 tablespoon of water helps the fresh raspberries move better in your blender or food processor so that they’ll turn into a smooth puree. (Without it, chunks tend to get stuck on the sides of your blender or food processor!)

This is my favorite store-bought oat flour (or this for a gluten-free version!) because it’s so fine and powdery. If you’d like to make your own instead, I show you how here!

Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the filling will vary (and typically be grainier).

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your filling, and it will be too crumbly to roll. If this happens to you, stir in additional water, 1 teaspoon at a time, until the filling comes together.

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter filling, increase the liquid stevia by an additional ⅛ to ¼ teaspoon. (Some brands of freeze dried raspberries are tarter than others. If your freeze dried raspberries are on the tart side, I definitely recommend using a bit more liquid stevia!)

I do not recommend substituting liquid sweeteners such as maple syrup, honey, or agave. I also don’t recommend substituting solid sweeteners such as coconut sugar, maple sugar, brown sugar, or granulated sugar. Please see the text of my blog post above for why those aren’t good alternatives.

Use regular bars of chocolate for the coating, NOT chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love Ghirardelli and Lindt for this! (Other “milkier” brands like Hershey’s special dark or Cadbury are much thicker when they melt, so I haven’t had good luck with them.)

To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so this is what I use! mine is no longer sold in stores, but this panini press is very similar to mine!} and (b) place a washcloth that’s been folded in half in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes coating your truffles cups so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your truffles will look speckled.)

This is the flaky sea salt that I use! I usually crush it a bit between my fingers before sprinkling it because the flakes are so big. I’ve also found that it sometimes dissolves in the melted chocolate if you sprinkle it too soon after dipping, so I like to dip about 4 or 5 truffles, then sprinkle them with the sea salt to give the chocolate a bit of time to start setting first. (The salt will also dissolve if you seal the truffles inside of an airtight container to refrigerate.)

If you put your leftover truffles in an airtight container in the refrigerator, then the filling won’t dry out, but the salt on top will likely dissolve. If you store them uncovered in the refrigerator, then the salt stays completely intact, but the chocolate coating may crack a teensy bit as the filling hardens. Neither option will affect the flavor though!

For more tips and information, please see my blog post above!

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat, lower sugar}
Recipe by Amy's Healthy Baking at