Chocolate Raspberry Truffle Balls

February 8th, 2011 at 12:12 pm
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Nothing says Valentine’s Day better than chocolate and berries.

I’ve never met a berry I didn’t like. In all honesty, I could live without chocolate. But berries? No way. I’ve got to have them. These bite-sized chocolate raspberry balls appeal to chocolate- and berry-lovers alike. Cocoa powder lends luxurious chocolatey notes, while just a few spoonfuls of raspberry jam provide a subtle fruity flavor. Needless to say, these balls are addictive.

While the recipe calls for only four ingredients, it’s the quality of the ingredients you use that will make these truffles outstanding. For the cocoa powder, go with something good (read: expensive). You won’t regret it. I like Dagoba the best. As for the jam, I recommend using something sweetened entirely with fruit or fruit concentrate, not sugar or corn syrup. My favorite brands are Bionaturae and St. Dalfour.

Package up a box of these for your sweetie, or enjoy them as a treat all to yourself. There’s no better way of sharing love than through delicious, homemade food!

 

Sweets & Treats Cooking Class

If you’re local and looking for more gluten-free, sugar-free recipe ideas, join me for a Gluten-Free Sweets & Treats cooking class at Willy Street Co-op West on Wednesday, February 16. On the menu: Bite-Sized Cocoa Balls, Two-Bite Chocolate Chip Almond Cakes, Chocolate “Mousse” with Fresh Berries, and Trail Mix Clusters. Click here for registration details. I’d love to see you there!

 

Chocolate Raspberry Truffle Balls

Makes 12-15 balls

If you choose to roll your balls in cocoa powder, keep in mind that the coating may impart a bitter flavor to the truffles if you do not use Dutch-processed cocoa powder. I typically use natural (not Dutch-processed) unsweetened cocoa powder in my cooking because it lends a deeper, darker chocolate flavor. But for rolling these balls, I would not recommend it because of the bitterness. Use Dutch-processed instead, or try rolling the balls in chopped pecans or flaked coconut for more textural contrast.

 

1 cup raw pecans

1/2 cup (packed) Medjool dates, pitted

2 tablespoons good quality unsweetened cocoa powder, plus optional additional for rolling (see note above)

2 tablespoons fruit-sweetened raspberry jam (strawberry, blueberry, or mixed berry would also work here)

  1. In a food processor fitted with the steel blade, grind pecans until a coarse meal has formed—about 20 seconds.
  2. Add dates and cocoa powder. Process for another 15 seconds.
  3. Add jam and process until a dough forms.
  4. Roll dough into 1-inch balls. Roll in cocoa powder if using.
  5. Store in the refrigerator in an airtight container for up to 4 days.

Find more healthy recipe inspiration at Slightly Indulgent Tuesday.

Comments

  1. Those look so luscious! How can they really be that simple? I must try these!

  2. They look to pretty to eat……on second thought maybe not.

    Yummy!!

    Carolyn

  3. Wow! These look fantastic! I don’t think that would last up to four days in my fridge. :P

  4. Oh Hallie, I love these! I’ve been trying to figure out what I want to make for a Valentine’s treat, but the thought of sweet sugar treats just turns me off right now. Thanks for this recipe!

  5. Those look so beautiful Hallie!

  6. Gorgeous with such wonderful ingredients, Hallie!

    Have a fabulous Valentine’s Day and great class! Hugs,
    Shirley

  7. Oh my! So simple and so divine! I wish I could come to your class – lucky people!

  8. Chocolate and raspberry is an incredible combo…i’m sure these truffles taste delish! Your recipe couldn’t be simpler…thanks for sharing! :)

  9. I’ve been looking for a recipe for something to make and bring to work for everyone, and I think this is my winner! I don’t know why, but rolling them in sesame seeds sounds good….

  10. Wow these look amazing!
    I just discovered your site! so excited to try some of your recipes!

    I do wish you had a facebook *fan* page rather than a personal page to follow!

  11. Love your receipes….where do I get the cookbook?

  12. These look so yummy! Thank you for sharing. :) I have nut allergies, as well, do you think sesame or pumpkin seeds would work?

  13. Terry – I would try using lightly toasted pumpkin or sunflower seeds. I think sesame seeds would be too strong of a flavor. Enjoy! :)

  14. omg! i wish i saw these at christmas time. I *love* truffles, but cannot longer eat dairy. And they look so easy to make! I can’t wait to try them. Maybe for Valentine’s Day, this year. :)

  15. I saw your site today and wanted to print off your recipe, but I don’t know how. Please helt me. Thanks

  16. Marolyn: Click on the “Print recipe” button just above the yellow recipe box. A new window will open up so that you can print the recipe.

  17. I’m so happy to find your site! After 23 years as a vegetarian, I am now allergic to dairy, grains, soybeans, and some nuts. Overnight I had to start eating meat and change my diet 180 degrees. I’ve been doing lots of experimenting, but now I can let you handle some of that. :-)

    I made these with walnuts instead of pecans – yum! Thanks so much for sharing.

  18. Made these with walnuts, dates, cocoa and frozen raspberries (defrosted) and they are delicious! Thanks for a great recipe, already wrapped as little Christmas thank yous.

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.