No one will believe these raspberry vegan truffles are not only dairy-free, but also naturally gluten-free, nut-free, and soy-free! They have a rich chocolate-raspberry filling and a perfectly crisp chocolate coating, just like classic truffles. Plus, it’s easy to whip up a batch for a wonderful gift or single-serve dessert for your next party. And they’re perfect for nearly every holiday, from Christmas to Valentine’s Day to Mother’s Day!
These Raspberry Truffles really are Dairy-Free and Allergy-Friendly
Many people assume that chocolate contains dairy, but true chocolate shouldn’t have any milk ingredients added. You can read more about this in my FAQ: Is chocolate dairy free? But after you’re done with that, come back and whip up this delicious recipe!
Each fudgy bite is infused with real raspberries for the freshest taste. The truffles shown in the photo were rolled in cocoa powder for rich contrast, but these raspberry vegan truffles are already coated in dairy-free chocolate, so the extra dusting isn’t essential.
This raspberry vegan truffles recipe was shared with us by Enjoy Life Foods.
Special Diet Notes: Rockin’ Raspberry Vegan Truffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 12 ounces frozen raspberries
- ⅓ cup + 2 tablespoons sugar
- 2 (10 ounce) bags dairy-free chocolate chips, divided (like Enjoy Life Semi-Sweet Minis)
- ½ cup cooked raspberry puree
- 1 tablespoon dairy-free buttery spread or sticks
- 1 tablespoon + 2 teaspoons non-hydrogenated shortening, divided
- Cocoa powder (optional)
- 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.
- 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.
- 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.
- 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.
- Refrigerate the balls while you make the chocolate coating, or for longer if they've softened too much.
- To make the chocolate coating, melt 1 (10 ounce) bag chocolate chips with the remaining 2 teaspoons shortening.
- 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.
- 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.
I love the combo of chocolate and raspberries. It is amazing that people can’t believe chocolate can be dairy free!
What a great treat for valentines day! I’ve never made anything like this but I love enjoy life chocolate, so I’m sure it’s delicious!! Thanks for including how to make raspberry puree, I had no idea
Glad you like the recipe Jenna, and they are just so darn easy – you must try!
Followed directions exactly yet I had a difficult time working them into balls, they became very sticky immediately.
Wouldn’t make them again.
I’m so sorry this didn’t work out well for you Kathy. I had some updates to this recipe in drafts (directions, not ingredients – although I did spot an error – it should be 2 bags of chocolate chips – one for the coating, one for the filling), which hopefully help others going forward. The fruit mixture is boiled down a little longer, and to clarify, just 1/2 cup is used. Thank you for your feedback!