
Bounty Raspberry Chocolate Truffles
Prep Time:
20-30 Minutes
Cook Time:
1 hour Freeze time
Serves:
8 Servings
Level:
About the Recipe
Perfect little Easter treats!
Crunchy chocolate shell and squishy in the middle. Also using some of my top 10 staples : Almond , maple & coconut oil!

Ingredients
2 cups almond meal/flour
1/2 cup desiccated coconut
1 Tbs coconut oil
1/2 cup chia jam or 1 cup frozen raspberries
1 -2 T maple syrup or slightly more if using frozen raspberries
100-200g Dark chocolate melted
Preparation
Place all the ingredients ( except chocolate )
Into a food processor and blend until combined. The mixture is quite soft so you can pop it into the freezer first to help with rolling into egg or truffle shapes.
I ended up rolling them into balls straight away and then freezing them for approx 20 mins.
Then melt some good quality dark chocolate and coat the truffles until covered.
Sprinkle some sea salt or freeze dried raspberries on top if you like.
Then pop into the freezer to set approx 1 hour.
I keep these In the freezer until I want to gobble them up.
They’re delicious - Just saying! 😃


