Raw Raspberry Marzipan Truffles

This flavor combination is absolutely heavenly. A raw marzipan filling flavored with flecks of freeze dried raspberries, covered in a perfect glaze of raw chocolate bliss. If you’re in a bit of a funk, these will surely uplift your mood.

Ingredients

Filling

• 2 cups finely shredded coconut
• 1/4 cup shredded coconut
• 1/2 cup coconut butter, warmed to liquid
• 2 Tbsp raw coconut nectar, or maple syrup
• a pinch sea salt
• 1 tsp pure almond extract
• 1 tsp pure vanilla extract
• 1/4 cup filtered water
• 1/2 cup freeze dried raspberries

Raw chocolate

• 1/2 cup cacao butter or raw coconut oil, warmed to liquid
• 3/4 cup cacao powder
• 1/4 cup raw coconut nectar or maple syrup
• a pinch sea salt

Instructions

1. In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter). Set aside in a bowl.
2. To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, and water and blend until smooth.
3. Add the reserved coconut and process until smooth like dough. Freeze until firm, about 30 minutes.
4. Freeze until firm, about 30 minutes.
5. Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Set in the freezer until the chocolate hardens, about 5 minutes.

Article published on http://rawfoodrecipes.com/