Raw Raspberry Marzipan Truffles

Raspberry Marzipan Truffles

I have learned a few important things in the last few years. One, it doesn't matter what others think of how I look or dress, or choose to live my life. I can wear whatever I choose to and be comfortable, do my makeup how I like, and be a vegan.  People can criticize me if they want to, but I am happy with who I am, and I feel like I am doing my best to be the kindest person I can be.  Two, there is always something to be learned from every experience in life good or bad. I could sit and complain about failed relationships or mistakes I have made, but instead I look back and think about how I would have never learned valuable lessons had they not happened.  Also, God always has a plan, and sometimes really good things come out of hard times or things we had to work harder for.  Three, your mood comes from within yourself, don't try to blame it on others and say that they made you crabby.  The truth is, how you react to situations has to do with yourself and not others. If you are happy with yourself, you are less likely to take offense at things, or handle them better. Dwelling on negativity is never the answer.  That said too, if someone seems to be in a bad mood and lashes out at you, it is probably not you, it is them and something they are dealing with. So show them a little kindness. Just a few thoughts, I wish I had learned these things sooner.  If you are in a bad mood, one way to improve it is to spend some me time making some chocolate.  Just sayin.  In my personal experience that works.

Raspberry Marzipan Truffles 2

And boy, do I have the perfect recipe to remedy that bad mood and make you feel better.  Some Raw Raspberry Marzipan Truffles. These were inspired by my Mother, since she taught me to love marzipan.  She used to bake marzipan into things like apple pie, and cookies.  Her Birthday was this month, so I have made her a few goodies to enjoy.  One of which was these.

Raspberry Marzipan Truffles 1

Of course just marzipan dipped in chocolate to make truffles would have been good, but I decided to add raspberry because it goes so well with almond.  The flavor combination is heavenly once dipped in the chocolate.  These are really relatively easy to make, and if yours don't turn out perfect on the outside, don't fret.  Dipping chocolate is an art and I have had lots of practice.  My first truffles (years back when I was in college and just getting into making these sorts of things) dipped in chocolate looked like blobs in fact.  It was ok though, because they still tasted amazing! Anyways, I hope you all have a good week, and don't forget to make time for yourselves...making truffles is always a good option for happy me time!

Raspberry Marzipan Truffles 3

Raw Raspberry Marzipan Truffles
Makes 12

Filling:
2 cups finely shredded coconut
1/4 cup raw almond butter
1/2 cup coconut butter, warmed to liquid
2 Tbsp raw coconut nectar, or maple syrup
a pinch sea salt
1 tsp pure almond extract
1 tsp pure vanilla extract
1/4 cup filtered water

1/2 cup freeze dried raspberries

Raw chocolate:
1/2 cup raw cacao butter or raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/4 cup raw coconut nectar or maple syrup
a pinch sea salt

In a high speed blender or food processor, buzz the shredded coconut to fine flour (only about 15-30 seconds in a high speed blender, do not do it too long or you will get butter).  Set aside in a bowl.  To a food processor, add the almond butter, coconut butter, coconut nectar, sea salt, extracts, raspberries and water and blend until smooth.  Add the reserved coconut and process until smooth like dough.  Freeze until firm, about 30 minutes.
Whisk together all chocolate ingredients until smooth, then dip each marzipan ball into the chocolate one by one, let the excess drain off and set back on the foil (I like to set them on a fork to dip them). Set in the freezer until the chocolate hardens, about 5 minutes.



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. mona
    April 22, 2016 at 19:01
    Reply

    Is there any replacement for coconut butter in this recipe? Can I just use any other vegan margarine, or coconut oil (I know the oil behaves differently than the butter)? Coco butter seems hard to find in my area... :-)

  2. December 18, 2016 at 17:55
    Reply

    The dried raspberries aren't mentioned in the instructions. Do they go into the processor at the same time as the almond butter?

    • December 18, 2016 at 23:06
      Reply

      They get added with the other filling ingredients.

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