Rockin’ Raspberry Vegan Truffles
Prep time
Cook time
Total time
Please note that the Prep time does not include chilling. Allow time for both the fillings and the final truffles to set up!
Recipe type: Dessert
Cuisine: American
Serves: 24 servings
Raspberry Puree
  • 12 ounces frozen raspberries
  • ⅓ cup + 2 tablespoons sugar
Raspberry Chocolate Truffles
Raspberry Puree
  1. Bring the raspberries and sugar to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Place the cooked mixture into a blender and blend for 1 minute. Strain to remove seeds.
Raspberry Chocolate Truffles
  1. Mix the raspberry puree, buttery spread or sticks, and 1 tablespoon shortening in a medium saucepan over medium heat. Bring to a boil. Remove from the heat and whisk in 1 (10 ounce) bag chocolate chips until smooth.
  2. Scrape the truffle mixture into a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
  3. Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on your prepared baking sheet. The mixture might be a bit sticky. You can grease or lightly dampen your hands when handling, if needed.
  4. Refrigerate the balls while you make the chocolate coating, or for longer if they've softened too much.
  5. To make the chocolate coating, melt 1 (10 ounce) bag chocolate chips with the remaining 2 teaspoons shortening.
  6. Using a fork, dip the truffles (one at a time) into the melted chocolate. Top the fork on the edge of the bowl to remove excess chocolate. Place back on the parchment lined sheet and allow to harden.
  7. Once hardened, sift a thick layer of cocoa powder into a shallow dish, if using, and roll the truffles in the cocoa powder until coated.
Recipe by Go Dairy Free at