Step 2

In a small sauce pan heat coconut milk, coconut oil and freeze dried raspberries. Simmer for about 5 minutes over low heat.

Step 4

Add chocolate and keep over low heat. Stir occasionally until chocolate has fully melted and everything is combined.* Add sweetener (maple syrup) if needed.

Step 6

Transfer into a bowl and refrigerate for about 1-2 hours or overnight.

Step 7

Take 1 tbsp of the chocolate mixture at a time and form into little truffle balls with the palms of your hands. Repeat until all of the mixture is gone. Freeze for about 30 minutes.

Step 9

In the meantime prepare chocolate glaze by melting chocolate and coconut oil over low heat.

Step 11

Coat one truffle at a time in chocolate and transfer onto parchment paper.

Step 13

Let dry and transfer into an airtight container. Store in the refrigerator for up to one week.