Dark Chocolate Raspberry Truffles with Cream Cheese
Discover a healthier dessert option with these Raspberry Truffles with Cream Cheese. Made with just a few simple ingredients: organic cream cheese, coconut, and raspberry powder, they're a delightful low sugar dessert that's quick and easy to make!
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 parchment-lined 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 until you have a smooth chocolate.
- Remove the truffles from the freezer and drop each one in the melted chocolate to coat completely to coat them completely. I like to use a fork like a spoon, so excess chocolate can drip back into the bowl.
- 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). Just add the Dutch cocoa to a medium bowl and roll the truffles in it.
- 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, about 15 to 30 minutes. Store in an airtight container in the fridge for up to 5 days.
Video
Notes
Tips
- You can use cream cheese from a tub or the block, either works. I prefer full fat for flavor, but you can also use low fat if you prefer.
- I use organic freeze dried raspberry powder, but if you can’t find this you can crush up freeze dried raspberries. Or you can also use freeze dried 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.
- I top these with chocolate sprinkles and freeze dried raspberries, but this is optional. You could also use rainbow sprinkles, pink sprinkles, graham cracker crumbs, chocolate graham crackers, or even an extra drizzle of melted chocolate chips or even white chocolate.
- 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!
Nutrition
Calories: 126kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 14mgSodium: 33mgPotassium: 46mgFiber: 1gSugar: 7gVitamin A: 181IUVitamin C: 0.4mgCalcium: 23mgIron: 0.3mg
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