Raspberry White Chocolate Truffles
Servings 24 balls
Three-ingredient naturally-colored raspberry white chocolate truffles with a little extra flavor from some coconut butter!
Ingredients
- 8 ounces (225 grams) frozen raspberries or slightly over 1 3/4 cups, thawed
- 1/2 cup (120 grams) coconut butter (not coconut oil and not cacao butter!)
- 14 ounces (400 grams or 2/3 cups) white chocolate chopped
Instructions
- Cook the raspberries in a small saucepan over medium heat until reduced to about 6 tablespoons (about 3 - 5 minutes).8 ounces (225 grams) frozen raspberries
- Run this through a food mill into a medium pot. Add the chopped white chocolate and coconut butter and mix together until thoroughly combined and the chocolate is melted.1/2 cup (120 grams) coconut butter, 14 ounces (400 grams or 2/3 cups) white chocolate
- Place in the fridge for 1 - 2 hours or until it's firm enough to roll into balls. I rolled mine into about 24 balls, each about 1 inch. Store in the fridge, although I let mine at room temperature for about a week and they were absolutely fine.
- If desired, pipe with melted white chocolate, microwaved in 30 seconds increments until melted.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 113kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 16mgPotassium: 62mgFiber: 1gSugar: 10gVitamin A: 8IUVitamin C: 3mgCalcium: 36mgIron: 0.2mgNet Carbs: 11
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