Raspberry Truffles

Directions

1. Line a cookie sheet with parchment paper and set aside. Grind the sunflower seeds OR cashews with the oats in a food processor until well combined and somewhat smooth.

2. Next, add semi-thawed raspberries, honey, coconut oil, and vanilla extract into the food processor mixture and blend for a few minutes until smooth. You may need to open the food processor and scrape the sides a few times. Also, consider adding a small amount of water if mixture is too dry.

3. Once you have a creamy/sticky mixture, it is time to form the truffles and place on the cookie sheet. I used a small melon baller to get a consistent amount of mixture. The truffle mixture will likely be sticky. You won’t get perfect ball shapes, but that is okay for now. You are going to reshape shortly.

4. Once you have shaped all of your truffles and they are on the parchment paper, place in the freezer for about 10-15 minutes.

5. While the truffles are hardening, set aside your toppings such as freeze dried raspberries or shredded coconut. Take your chocolate of choice and melt in a double boiler. (Note, I love to add a little teaspoon of coconut oil to my melted chocolate. I feel like it helps coat the truffles better).

6. Take your truffles out of the freezer and reshape quickly if needed before you roll in chocolate. Roll in chocolate using a spoon/fork method or however you choose. Place each rolled truffle on the parchment paper and top while still warm so the topping sticks.

7. When complete, place back in the freezer for 15 minutes. At this point, they can be stored in the refrigerator but I have a feeling you are going to eat them quickly!   Depending on the size of your truffles, you can get between 10 and 14 pieces out of this recipe. Yum!