Print
Dark Chocolate Raspberry Truffles | @TheFoodieDietitian

Dark Chocolate Raspberry Hemp Truffles


  • Yield: Approximately 22 truffles 1x
Scale

Ingredients

  • 1 cup raspberries
  • 1 cup Medjool dates, pits removed (approximately 10 dates)
  • 1 cup chopped raw pecans
  • 5 tbsp Manitoba Harvest Hemp Hearts
  • 3 tbsp raw cocoa powder
  • 3 tbsp Manitoba Harvest Chocolate Hemp Pro70 (hemp protein powder)
  • 1 tbsp maca powder
  • 1 cup dark chocolate chips
  • 1 tbsp + 1 tsp coconut oil
  • 1 tsp coarse sea salt

Instructions

  1. Using a blender or food processor, puree raspberries and strain through a cheesecloth or sieve, discarding the seeds. Set raspberry puree aside.
  2. In a food processor, add dates, pecans, Hemp Hearts, cocoa powder, Hemp Pro70, and maca powder, and pulse until combined and crumb-like consistency. Transfer to a medium bowl and fold in the raspberry puree.
  3. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes, until chilled.
  4. In the meantime, melt chocolate chips and coconut oil in a small saucepan over low heat.
  5. Remove truffles from freezer and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
  6. Sprinkle one or two flakes of salt over the top of each truffle.
  7. Store in the refrigerator to keep chilled.

Notes

If vegan, make sure the dark chocolate chips are in fact dairy-free.