Prep Time 20 minutes
Total Time 20 minutes
Servings 24
Calories 134 kcal
Ingredients
1 cup fresh Driscoll”s raspberries
1 cup cashew butter unsweetened
2 tbsp melted coconut oil
1/2 tsp berry liquid stevia
1/2 tsp raspberry extract
pinch salt
8 ounces 85% dark chocolate for outer coating
Instructions
Place raspberries, cashew butter, coconut oil, stevia, extract and salt into a food processor and process until smooth.
Use a cookie scooper to make 24 truffles, press in 1 raspberry into the center of each.
Place on a parchment lined baking sheet and freeze for 30 minutes.
Melt chocolate to coat truffles, by placing in a microwaveable bowl for 30- 60 seconds, stir until smooth.
Use a skewer to place one truffle at a time into melted chocolate.
Tap off excess chocolate and place back on baking sheet.
Drizzle with a little more chocolate if desired.
Keep refrigerated.
Recipe Notes
Net Carbs: 5.4g
Nutrition Facts
Low Carb Dairy-Free Raspberry Truffles
Amount Per Serving (1 g)
Calories 134
Calories from Fat 97
% Daily Value*
Fat 10.8g
17%
Saturated Fat 4.9g
31%
Sodium 16mg
1%
Carbohydrates 7.2g
2%
Fiber 1.8g
8%
Sugar 2.1g
2%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.