Raspberry Creme Truffles
Yummers! Raspberry. Coconut. Chocolate. Truffle. Can't be anything but yummers, am I right? This recipe is one of the healthier options for sweet stuff that I created for The Convenient Vegetarian cookbook, which is still available in my store.
You can use raw chocolate if you hanging on to the whole healthy thing but I do love a good dipping in Callebaut, chocolate of the gods...It will have a nice crack to it, as well as look professional. But entirely up to you of course. Don’t forget to post your results on social media. We love to drool vicariously!!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams Coconut Butter Recipe
- 200 Grams raspberries, fresh or thawed
- 60 Grams pure maple syrup
- 1 Teaspoon vanilla bean paste BUY
- 2 Tablespoons acai berry powder (optional, this is for colour)
- 400 Grams chocolate dark, melted BUY
Do
- 1
Place coconut butter, raspberries, maple syrup and vanilla into Thermomix bowl and blend 2 min/37°C/speed 6. Stop and scrape down sides of bowl as needed.
- 2
Spread mixture onto a flat dish and refrigerate until very firm and able to be rolled into balls.
- 3
Roll into bite-sized balls and return to the fridge.
- 4
Dip into melted chocolate. Store in an airtight container in the fridge.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
