Raspberry Truffles
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Enjoy a sweet treat without so much sugar this Valentine’s Day with these Raspberry Truffles! Filled with cream cheese, coconut, and raspberry, this low sugar dessert is made with minimal organic ingredients that are full of flavor in each truffle!
If you’re looking for more Valentine’s Day recipes, be sure to check out some of my other favorites like Organic Red Velvet Cookies, Strawberry Chocolate Bars, or Olive Oil Raspberry Brownies.
Table of Contents
I’m partnering with NuNaturals on this low sugar dessert using their Organic Liquid Stevia and Organic Dutch Cocoa Powder. While Valentine’s Day is full of chocolate, candy, and sugar – you don’t need to overindulge to enjoy this fun holiday!
These Raspberry Truffles are naturally pink as I use organic raspberry powder for both flavor and color. So, no food dyes are needed in these organic truffles. You can coat these organic truffles in dark chocolate, or for a low sugar dessert option, just roll them in Dutch cocoa powder instead. This super flexible recipe is quick, easy, and full of flavor!
What is stevia?
Stevia is a natural sweetener that comes from the Stevia rebaudiana plant, that is native to South America. Stevia can come in a powder form or a liquid form. It can be used as a sugar replacement in drinks, baked goods, or other foods. Just like other ingredients, there is organic stevia and conventional stevia.
Why You’ll Love This Recipe
Organic Truffles: While Valentine’s Day is full of truffles, candy, and chocolates, many can contain artificial colors, soy and other ingredients we don’t really need. These organic truffles have just 7 organic ingredients!
Low Sugar Dessert: While I’m not one to shy away from sugar, so long as it’s organic, my friends at NuNaturals make Organic Liquid Stevia. For those that can’t have sugar or need a low sugar dessert, you wouldn’t even know Raspberry Truffles have no sugar in them! They are so good!
Quick and Easy: These Raspberry Truffles are quick and easy to make! If you’re looking for a last minute dessert, you can whip these organic truffles up in no time at all.
Ingredients
- Heavy Whipping Cream: I use organic heavy whipping cream, I love Organic Valley. You can use your favorite.
- Liquid Stevia: I use NuNaturals Organic Liquid Stevia for a natural sweetener without added sugar. If you are looking for a low sugar dessert, this is a great organic option.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Cream Cheese: I use organic cream cheese as the base for these organic truffles. This gives them a creamy texture!
- Coconut: I use organic unsweetened fine shredded coconut which reduces the need for powdered sugar, which what usually would go into a truffle like this.
- Raspberry Powder: I flavor these organic truffles with raspberry powder. This gives them flavor and color! If you don’t have raspberry powder, you can also food processor freeze dried raspberries into a powder.
- Dark Chocolate: I use organic mini dark chocolate chips to coat these Raspberry Truffles. These are my favorite for melting because they have no stabilizers and I don't have to chop chocolate. You can also use a dark chocolate bar, just chop into small pieces.
- Chocolate Sprinkles: I top these with natural chocolate sprinkles, which are optional.
- Freeze Dried Raspberries: I top these Raspberry Truffles with crushed up freeze dried raspberries, this is optional but it makes them look pretty!
- Dutch Cocoa Powder: This part is optional, but if you want a low sugar dessert, you can roll these organic truffles in Dutch cocoa powder instead of coating them in dark chocolate. I use NuNaturals Organic Dutch Cocoa Powder for a rich chocolate flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer also works.
- Baking Sheet: You’ll need a half sheet pan to let the truffles set and transfer them to the freezer.
- Parchment Paper: I always use nontoxic parchment paper whenever coating things in chocolate, this ensures they can easily be removed.
- Heatproof Mixing Bowl: You’ll need a heatproof mixing bowl to melt the chocolate.
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 4 drops of stevia, and the vanilla extract. Mix on low until combined, then speed mixer up to high as the mixture begins to thicken. Whisk on high until stiff peaks form. Transfer the whipped cream to a separate bowl.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment (no need to wash the bowl), add the cream cheese, coconut, raspberry powder, and the additional 24 drops stevia. Mix on low until combined, then speed mixer up to medium and mix until completely combined.
Add the whipped cream into the raspberry mixture and mix on low until combined (or fold together with a spatula).
Step 4
Using your hands, roll the raspberry filling into 15 balls and place on the prepared baking sheet. Transfer the baking sheet to the freezer. Allow the filling to set until it’s firm, at least 30 minutes.
Step 5
Add the dark chocolate to a heatproof bowl. Using a double boiler or doing 30 second intervals in the microwave stirring between each one, melt the chocolate.
Step 6
Remove the truffles from the freezer and drop each one in the melted chocolate to coat completely. Alternatively, you can coat the truffles in Dutch cocoa powder or do a mix of both. If you are going to use cocoa powder, you won’t need as much dark chocolate (for example, if you dip half in cocoa, just do half the amount of chocolate).
Add chocolate sprinkles or freeze dried raspberries on top of the truffles after they have been dipped to ensure they stick.
Step 7
Place the truffles back in the freezer to set. Store in an airtight container in the fridge for up to 5 days.
Baker’s Tips
- You can use cream cheese from a tub or the block, either works.
- I use organic raspberry powder, but if you can’t find this you can crush up freeze dried raspberries. Or you can also use strawberry powder or even crush up freeze dried strawberries too.
- You can coat these organic truffles in dark chocolate or roll them in Dutch cocoa powder, they are delicious both ways!
- I top these with chocolate sprinkles and freeze dried raspberries, but this is optional.
- If you have extra chocolate, you can drizzle chocolate on top of the finished truffles for a pretty finish.
- Be sure to store these Raspberry Truffles in the fridge. You can also freeze them!
FAQ’s
Yes, you can use real sugar instead. In the whipped cream, add 1 teaspoon of cane sugar. And, in the cream cheese part of the recipe, add 71 grams powdered sugar. If this mixture seems dry, add 1 teaspoon of heavy whipping cream at a time until you get the right consistency to roll with your hands easily.
These have cream cheese as the base, so you should store in the fridge.
Craving More?
Raspberry Truffles
Ingredients
- ¼ cup heavy whipping cream
- 28 drops NuNaturals Organic Liquid Stevia
- 1 teaspoon vanilla extract
- 113 grams cream cheese
- 85 grams unsweetened fine shredded coconut
- 1 tablespoon raspberry powder
- 142 grams mini dark chocolate chips
- freeze dried raspberries
- Natural chocolate sprinkles
- NuNaturals Organic Dutch cocoa powder (optional)
Instructions
- Line a baking sheet with parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, 4 drops of stevia, and the vanilla extract. Mix on low until combined, then speed mixer up to high as the mixture begins to thicken. Whisk on high until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (no need to wash the bowl), add the cream cheese, coconut, raspberry powder, and the additional 24 drops stevia. Mix on low until combined, then speed mixer up to medium and mix until completely combined.
- Add the whipped cream into the raspberry mixture and mix on low until combined (or fold together with a spatula).
- Using your hands, roll the raspberry filling into 15 balls and place on the prepared baking sheet. Transfer the baking sheet to the freezer. Allow the filling to set until it’s firm, at least 30 minutes.
- Add the dark chocolate to a heatproof bowl. Using a double boiler or doing 30 second intervals in the microwave stirring between each one, melt the chocolate.
- Remove the truffles from the freezer and drop each one in the melted chocolate to coat completely. Alternatively, you can coat the truffles in Dutch cocoa powder or do a mix of both. If you are going to use cocoa powder, you won’t need as much dark chocolate (for example, if you dip half in cocoa, just do half the amount of chocolate).
- Add chocolate sprinkles or freeze dried raspberries on top of the truffles after they have been dipped to ensure they stick.
- Place the truffles back in the freezer to set. Store in an airtight container in the fridge for up to 5 days.
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Notes
Nutrition
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