White Chocolate Raspberry Truffles are made with creamy raspberry white chocolate ganache that melts in your mouth, and dipped in dark chocolate shells. Made with freeze-dried raspberries, each bite is filled with a perfect balance of sweetness and fruity flavor. They’re so easy to make and require just 5 healthy ingredients. These elegant treats make a cute edible gift for special occasions like the holiday season or Valentine’s Day. Vegan and dairy-free.
I had a hard time finding dairy-free white chocolate that I truly loved, so I made it from scratch with simple and healthy ingredients! Even no refined sugar used in this recipe.
But don’t let the word “made from scratch” scare you. Making these truffles is so simple! Just mix the ganache ingredients and roll into little balls.
If you love chocolate dessert or looking for sweet treat for your loved one, also try Vegan Chocolate Salami and Valentine’s Dessert Charcuterie Board!
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Why You’ll Love This Recipe
- Elegant and cute.
- Creamy, sweet, fruity, and delicious.
- Healthy ganache is made with just 5 ingredients, no refined sugar is used.
- Easy and simple to make.
- Impressive edible gift.
- Perfect for the holiday and Valentine’s day season
- Vegan, dairy-free, and gluten-free.
Ingredients
To make the raspberry white chocolate ganache, you just need 5 ingredients. Then add the coating to create a crisp shells to contrast the flavor.
For the Vegan White Chocolate Raspberry Ganache
- Freeze-Dried Raspberries – Adds natural raspberry flavor. You can also use freeze-fried strawberries.
- Cashew Butter – Mild nutty flavor is amazing for making dairy-free white chocolate.
- Cacao Butter – The base for dairy-free white chocolate.
- Maple Syrup – Naturally sweeten the white chocolate truffle. You can also use agave syrup.
- Coconut Cream – Use only the solid part of the coconut cream. To easily separate solid and liquid parts, refrigerate canned coconut cream overnight. You can alternatively use coconut milk, but you’ll find a less solid part after refrigeration.
- Salt – Enhance the sweetness.
For Dark Chocolate Coating
- Dark Chocolate – You can also use white or ruby chocolate to make an all-white or pink look.
- Coconut Oil – Makes chocolate looser for an easy coating process.
Instructions
- Make the Ganache: In a small blender, add freeze-dried raspberries and pulse until powdery with little crumbles.
- Place a heat-proof bowl over a pot full of hot water to make a double boiler. Add cashew butter, cacao butter, and salt in a bowl and mix until combined.
Stir in maple syrup and coconut cream and mix until creamy and smooth.
Stir in crushed raspberries.
- Refrigerate the ganache until set, 3-4 hours.
- Using a tablespoon-size cookie scoop, scoop out the ganache and roll into balls. Refrigerate while preparing the dark chocolate.
- Line a cookie sheet with parchment paper.
- Make the Coating: In a small heat-proof bowl, combine dark chocolate and coconut oil. Melt them together using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until the mixture is smooth and fully combined.
- Use a fork to dip the ganache balls into dark chocolate and coat them entirely. Carefully place them on the prepared cookie sheet.
- Sprinkle the crushed freeze-dried raspberries on top(optional). Refrigerate until the chocolate coating is set. Store them in the fridge if not enjoying immediately.
Tip: No blender? No problem! Add freeze-dried raspberries in a resealable bag. Use a rolling pin or a wine bottle(or a glass, anything really) to roll over the bag to crash raspberries into fine pieces.
Storage
- If you’re not enjoying the truffles immediately, store them in an air-tight container and keep them in refrigerator.
- Truffles are soft at room temperature.
Related
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Vegan White Chocolate Raspberry Truffles with Dark Chocolate Shell
Ingredients
For Raspberry White Chocolate Ganache
- ⅓ cup freeze-dried raspberries plus more for topping
- ⅓ cup cashew butter
- 2 oz cacao butter
- ¼ cup maple syrup
- ⅓ cup coconut cream solid part
- Pinch sea salt
For Dark Chocolate Coating
- 3 oz dark chocolate chopped
- 1 Tablespoon coconut oil
Instructions
- Make the Ganache: In a small blender, add freeze-dried raspberries and pulse until powdery with little crumbles.
- Place a heat-proof bowl over a pot full of hot water to make a double boiler. Add cashew butter, cacao butter, and salt in a bowl and mix until combined. Stir in maple syrup and coconut cream and mix until creamy and smooth. Stir in crushed raspberries.
- Refrigerate the ganache until set, 3-4 hours.
- Using a tablespoon-size cookie scoop, scoop out the ganache and roll into balls. Refrigerate while preparing the dark chocolate.
- Line a cookie sheet with parchment paper.
- Make the Coating: In a small heat-proof bowl, combine dark chocolate and coconut oil. Melt them together using a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring after each, until the mixture is smooth and fully combined.
- Use a fork to dip the ganache balls into dark chocolate and coat them entirely. Carefully place them on the prepared cookie sheet.
- Sprinkle the crushed freeze-dried raspberries on top(optional). Refrigerate until the chocolate coating is set. Store them in the fridge if not enjoying immediately.
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