1.2 ounces freeze-dried raspberries blended into a powder and sifted to remove seeds.
2 teaspoons vanilla extract
1/8 teaspoon sea salt optional
1/2 cup cocoa butter
1/4 cup cocoa powder
2 tablespoons coconut nectar or honey
Make the truffles:
In a small saucepan over low heat, gently melt the cocoa butter and the coconut oil. Turn off the heat.
Once liquified, whisk in the coconut butter until smooth.
Whisk in remaining ingredients.
Taste the mixture and add more salt or sweetener if you like.
Pour into a bowl, place in the fridge to solidify (about 30 mins).
When the mixture feels cool and ready to handle, remove and begin your molding. To keep my hands clean, I used a small cookie scoop. Additionally, you could roll the mixture into bite-sized balls with your hands!
Place back in fridge to firm up again while you prepare the coating, as necessary.
For The Coating:
In the same saucepan over low heat, melt the remaining cocoa butter and coconut oil.
Once melted, remove from the heat and stir in the cocoa powder and coconut nectar.
Taste and add more sweetener if you like.
Using a toothpick or skewer, impale those waiting truffles and dip into the waiting coating. If you like your coating thicker, you will want the coating to cool a bit to thicken. I prefer my coating thin, so I start dipping right away.
Let all the extra coating drip back into the bowl, and place on a Silpat or parchment lined cookie sheet to cool.