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