Chocolate Covered Raspberry Truffles

 

Ingredients

  • 1 cup coconut oil, warmed

  • 3⁄4 cup raw cacao powder

  • 1 cup agave

  • 1 tablespoon vanilla

  • 1 1⁄2 tablespoons of framboise

  • 1 cup fresh raspberries

  • Extra cacao powder to finish

Raspberry Truffles.jpg
 

Directions
1. Warm coconut oil then combine all ingredients in a bowl and whisk together. Pat raspberries dry if necessary.
2. Add 6 to 8 raspberries to ganache and gently fold in to coat.
3. Remove each chocolate covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to parchment lined tray. Coat remaining raspberries and then chill.
4. Put cocoa powder in a sealable bag and add all truffles, shake bag, then empty into shallow bowl. Transfer coated truffles to platter.

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