Dark Chocolate Raspberry Truffles
These truffles are incredibly rich and very dark. They don’t taste healthy at all! They’re the perfect treat for Valentine’s Day, anniversaries, or any “just-because” occasion. Leave the truffles in the refrigerator until ready to serve; it helps maintain their shape and really brings out the bright fruity flavors! They'll keep for at least two or three days if stored in an airtight container in the refrigerator.
Ingredients
- 1 cup (80g) unsweetened cocoa powder
- ½ cup (122g) unsweetened applesauce
- 3 tbsp (45mL) pure maple syrup
- ¼ tsp vanilla extract
- 16 small raspberries, clean and thoroughly dried
Instructions
- In a medium bowl, mix together the cocoa, applesauce, maple syrup, and vanilla until smooth. Place the bowl in the refrigerator and chill for at least 1 hour or up to 3 days. (If leaving for longer than one hour, cover the bowl with a lid or plastic wrap.)
- Divide the chocolate mixture into 16 pieces. Working with one piece at a time, roll into a ball; then flatten into a circle. Place a raspberry into the center, and fold the chocolate up around the sides. Roll back into a ball, and place on a sheet of wax paper. Repeat with the remaining chocolate and berries. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling and shaping each truffle.) Chill until ready to serve.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's very important to measure the cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much cocoa powder will make the mixture dry and crumbly, and it will also make your truffles taste bitter, rather than rich and chocolaty.
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: It takes some effort and patience to get all of the cocoa powder incorporated. Partway through, it’s going to look like there’s way too much cocoa powder and not enough liquid. Just keep stirring and mashing the mixture together with your fork. You can also switch to a spatula towards the end to get the last of the cocoa powder incorporated.
If at all possible, try to avoid adding extra applesauce or maple syrup. If the mixture is too wet or sticky, it’ll be really hard to roll it into balls, even after chilling.
However, if you still can’t incorporate all of the cocoa powder after a few minutes of mashing everything together with a fork and spatula, then add extra applesauce, maple syrup, or milk (almost any type will work, including non-dairy milk!) ½ teaspoon at a time, thoroughly mixing after each addition, until all of the cocoa powder can be incorporated.
IMPORTANT RASPBERRY NOTE – READ BEFORE BEGINNING: Make sure your raspberries are completely dry before molding the chocolate mixture around them. The chocolate mixture doesn’t stick to the berries when they’re wet!
COCOA POWDER NOTES: For the best results, use natural unsweetened cocoa powder (also called natural cocoa powder or unsweetened cocoa powder) that’s made from 100% cacao (nothing else!). I use Hershey’s the most.
I do not recommend substituting Dutched cocoa powder (also called “special dark” cocoa powder) because it has a different acidity level. It also has a different flavor that’s much more mild and muted, so your truffles won’t taste as rich or chocolaty if you substitute it.
UNSWEETENED APPLESAUCE ALTERNATIVES: Sweetened applesauce may be substituted in place of the unsweetened applesauce. Alternatively, substitute 5 tablespoons of milk (most types will work, including non-dairy milk!).
SWEETENER ALTERNATIVES: Honey or agave may be substituted in place of the pure maple syrup.
HOW TO STORE: Store the truffles in an airtight container in the refrigerator. They should keep at least two or three days (if not more!).
{gluten free, dairy free, egg free, vegan, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.