Rockin’ Raspberry Vegan Truffles are Chocolate-Covered Decadence

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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!

Rockin' Raspberry Vegan Truffles are Chocolate-Covered Decadence - An allergy-friendly, dairy-free, soy-free, and nut-free recipe

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.

Rockin' Raspberry Vegan Truffles are Chocolate-Covered Decadence - An allergy-friendly, dairy-free, soy-free, and nut-free recipeThis 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.

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!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 servings
Ingredients
Raspberry Puree
  • 12 ounces frozen raspberries
  • ⅓ cup + 2 tablespoons sugar
Raspberry Chocolate Truffles
Instructions
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.

More Allergy-Friendly Chocolate Recipes to Share

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Strawberry Patties

Strawberry Patties Recipe - A Chocolate-Covered Treat that's Pretty in Pink (naturally dairy-free, gluten-free, nut-free, soy-free, vegan - and no food coloring!)

For More Decadent Dairy-Free Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

5 Comments

  1. 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

  2. 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!

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