Raspberry Dusted Brownie Truffles – rich and chewy chocolate brownie filled truffles get a bright tart topping of raspberry dust!
Raspberry Dusted Brownie Truffles
Every time I make a new truffle, I feel like I want to open a chocolate shop.
Truffles are so fun for me. I love to create fun flavors, the whole process is somehow calming, and, well, there is the chocolate. Chocolate is extremely versatile for flavor pairing, easy (for me) to work with, and nearly everyone loves it.
These particular truffles? So fudgy good. The filling is divine even on its own – super chocolatey rich, like a chewy brownie. Dip them into melty chocolate and sprinkle with a vibrant tart raspberry dust and you have an impressive dessert.
I adapted these Raspberry Dusted Chocolate Fudge Brownie Truffles from an old raw brownie recipe I made years ago. I wasn’t necessarily looking for raw, just no bake. But I was looking for a rich, fudgy, brownie consistency. I nailed it.
Tuck a few of these fudgy truffles into a fun gift box – instant Valentines gift for anyone!
Valentines…
I know there are mixed feelings about it, but I love it. I always have. Unapologetically.
I know, I know – you should show your affection and appreciation to loved ones all the time, right? I do, I do. Definitely. Valentines isn’t even so much about that, actually. We do sometimes go for weekends away or a nice dinner out for Valentines, but we are just as likely to stay in or go have a corndog.
Besides, we had a secret about Valentines Day 2014 that makes the day a special one for us.
more truffles and treats:
Caramelized Almond Rocky Road Bark
Lavender Cream Chocolate Truffles
Chocolate Bourbon Caramel Truffles
Spicy Chipotle Chocolate Ganache Truffles
Pink Thumbprint Cookies with Whiskey Ganache
Raspberry Dusted Brownie Truffles
adapted from Raw Hazelnut Brownies
YIELD: 21 – 24 truffles
dairy, egg, soy, and gluten free, vegan
INGREDIENTS:
2 cups raw cashews, cashew pieces
pinch sea salt
1 1/2 cups pitted dates
1/2 cup cashew milk
1 cup unsweetened cocoa powder
8 – 10 ounces dark (72%) or semi sweet chocolate, chopped
1-2 tablespoons freeze dried raspberries
INSTRUCTIONS:
Line a baking sheet with parchment. Set aside.
In food processor or high speed blender, process cashews to a fine crumble. Add sea salt, pitted dates, cashew milk, and cocoa powder – process to combine.
Using hands, scoop uniform size amounts of the mixture – between one inch and a golf ball – roll into a ball and place on a baking sheet with parchment (parchment is useful later for the melted chocolate). Transfer truffle balls to fridge to ‘set’ – at least one hour.
Meanwhile, place freeze dried raspberries in ziplock baggie. Using a rolling pin or side of a glass, crush raspberries into a dust. Set aside for garnish.
In small saucepan over lowest heat, melt chopped chocolate.
Using a fork so excess chocolate will drip off, dip each truffle in the melted chocolate. Return truffle to parchment, immediately sprinkle with raspberry dust. Repeat with remaining truffles.
Allow truffles to dry / set on the counter if the house is cool. Store in refrigerator, but remove at least 30 minutes before serving – the brownie texture and the flavors are much better at room temperature.
Corndog – random, yes? My first Valentines with Jason, we drove to Seattle for a Chocolate Fest dessert event. On the way up, we stopped for corndogs. It was perfect.
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.
printable Raspberry Dusted Brownie Truffles recipe:
Raspberry Dusted Brownie Truffles
Raspberry Dusted Brownie Truffles - rich and chewy chocolate brownie filled truffles get a bright tart topping of raspberry dust!
Ingredients
Instructions
- Line a baking sheet with parchment. Set aside.
- In food processor or high speed blender, process cashews to a fine crumble. Add sea salt, pitted dates, cashew milk, and cocoa powder - process to combine.
- Using hands, scoop uniform size amounts of the mixture - between one inch and a golf ball - roll into a ball and place on a baking sheet with parchment (parchment is useful later for the melted chocolate). Transfer truffle balls to fridge to ‘set’ - at least one hour.
- Meanwhile, place freeze dried raspberries in ziplock baggie. Using a rolling pin or side of a glass, crush raspberries into a dust. Set aside for garnish.
- In small saucepan over lowest heat, melt chopped chocolate.
- Using a fork so excess chocolate will drip off, dip each truffle in the melted chocolate. Return truffle to parchment, immediately sprinkle with raspberry dust. Repeat with remaining truffles.
- Allow truffles to dry / set on the counter if the house is cool. Store in refrigerator, but remove at least 30 minutes before serving - the brownie texture and the flavors are much better at room temperature.
Notes
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
2 trufflesAmount Per Serving: Calories: 289 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 89mg Carbohydrates: 40g Fiber: 5g Sugar: 26g Protein: 7g
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Alisa @ Go Dairy Free says
These are just perfection! I love the nutritious and berrylicious twist!
Kelly says
These are incredible! Thank you for another delicious recipe!