Chocolate-Covered Raspberry Truffles

What’s chewy, slightly tart and coated in a decadent layer of homemade chocolate? These raspberry truffles! Made with almond flour, shredded coconut and freeze-dried raspberries, and sweetened with a few splashes of maple syrup, these cute little bliss balls are healthy, vegan and a perfect Valentine’s Day gift. 

1. Line a baking tray with parchment paper and set aside.
2. Place all of the ingredients in a food processor and blend until a dough-like ball forms. (If the mixture is too crumbly, add a little more maple syrup or a splash of almond milk if it’s already sweet enough for you.)
3. Using a tablespoon measure, scoop the mixture and roll into balls. 
4. Place the truffles onto the baking tray and place in the freezer for 30 minutes. 
5. Meanwhile, make the chocolate: Add a few inches of water to a saucepan and bring to a boil. Place a large bowl on top (make sure the bottom of the bowl does not touch the water directly) and fill it with the cocoa butter chunks. Stir until the chunks melt. 
6. Add the maple syrup and whisk to combine.
7. Then add in the cocoa powder and stir again, until a smooth melted chocolate forms. 
8. Remove the chocolate from the heat and dip your truffles in to coat. Place the chocolate-coated truffle onto the parchment paper and immediately sprinkle with crushed freeze-dried raspberries and shredded coconut. Once all of the truffles are done, place the tray in the fridge for 20 minutes to set.