Chocolate, decadent, but balanced with protein, healthy fats and fibre. These white chocolate raspberry truffles are the dreamiest healthy Valentine's Day treat.
Grab-and-go desserts are so underrated. After making my no bake chocolate truffles on repeat, I knew I had to make a new version for Valentine's Day.
That's why I'm bringing you these white chocolate raspberry truffles, the perfect little sweet treat for anytime of day.
They're gluten-free, easily vegan, and packed with nourishing ingredients. I always say to meal-prep your desserts too, and these truffles definitely fit the bill. Make them for yourself, your friends, or your significant other- I guarantee this recipe will be a hit!
Ingredients
- Medjool dates
- Boiling water
- Frozen raspberries
- Oat flour
- Vanilla protein powder
- Unsweetened shredded coconut
- Vanilla extract
- Salt
- Walnuts
- Baker's white chocolate
- Coconut oil
Instructions
In a medium bowl add your dates and boiling water and set aside for 5 minutes (this step helps soften the dates to make them easier to blend).
In a food processor or high powered blender, add frozen raspberries, oat flour, protein powder, coconut, vanilla extract, water, salt, and walnuts (and freeze-dried raspberries if using).
Blend until smooth (you may need to stir periodically).
Roll the mixture into 12 equal sized balls and place in the freezer for 5 minutes (use this as an opportunity to melt your chocolate).
Melt your chocolate by placing white chocolate in a microwave safe bowl with coconut oil. Microwave for 30 seconds and stir. Repeat until chocolate is a smooth melted consistency.
After 5 minutes, roll the balls in your melted chocolate and sprinkle with freeze dried raspberries or toppings of choice!
Freeze until chocolate hardens and then store in an airtight container in the fridge!
Substitutions and Variations
To make gluten-free: Use certified gluten-free oats.
To make dairy-free: Use a dairy-free white chocolate.
Missing an ingredient? Try these:
- Oat flour: Use oats (use about 1 cup of oats), or 1 cup of almond flour (this option may leave you with a slightly more moist dough)
- Protein powder: Omit and substitute with ¼ cup additional oat flour and 1 teaspoon honey
- Coconut: Leave it out and substitute with ¼ cup additional oat flour
- Walnuts: Cashews work perfectly as a substitute
- Freeze dried raspberries: Just leave them out!! Your truffles may just be a little less sweet
Another fun way to switch up this recipe is by drizzling the chocolate instead of dunking (or mix in chocolate, or leave it off).
Equipment
Storage
Store in an airtight container in the fridge for up to 7 days. To freeze, store in an airtight container for up to 3 months.
Top Tip
I highly recommend using a food processor for these white chocolate raspberry truffles. Although a high powered blender will work, I have found from experience it takes much longer to get the texture we want (and it is much harder to clean). If you do use a blender, you might need to work in rounds and pause frequently to stir the mixture manually.
Frequently Asked Questions
For protein powders, I love Nuzest vanilla protein.
They can be both! I always try making my favourite sweet treats a little more balanced by adding in some healthy fats and fibre. So in my opinion, these are a mix of energy balls and truffles!
Yes you can! You may just need to add 1-2 tablespoons of water to the dough to account for the loss of moisture!
More Easy Dessert Recipes
- No Bake Chocolate Truffles
- Chocolate Covered Dates (With Walnuts)
- 6 Ingredient Freezer Snickers Banana Bites
- Protein Peanut Butter Cups
PS. I love seeing my recipes in action! If you decide to make these white chocolate raspberry truffles, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Healthy White Chocolate Raspberry Truffles
Ingredients
- 4 large medjool dates pitted
- ½ cup boiling water
- ½ cup frozen raspberries
- ¾ cup oat flour
- ¼ cup vanilla protein powder of choice
- ¼ cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
- 2 tablespoon water
- ⅛ teaspoon salt
- ½ cup walnuts
- 2 tablespoon freeze-dried raspberries pulsed into a powder (optional for additional flavour see notes above)
- 1.5 cups Baker's white chocolate not white chocolate chips as they do not melt as well
- 1.5 tablespoon coconut oil
- ¼ cup freeze-dried raspberries crumbled, for topping
Instructions
- In a medium bowl add your dates and boiling water and set aside for 5 minutes (this step helps soften the dates to make them easier to blend).
- In a food processor or high powered blender, add frozen raspberries, oat flour, protein powder, coconut, vanilla extract, water, salt, and walnuts (and freeze dried raspberries if using) and blend until smooth (you may need to stir periodically).
- Roll the mixture into 12 equal sized balls and place in the freezer for 5 minutes (use this as an opportunity to melt your chocolate).
- Melt your chocolate by placing white chocolate in a microwave safe bowl with coconut oil. Microwave for 30 seconds and stir. Repeat until chocolate is a smooth melted consistency.
- After 5 minutes, roll the balls in your melted chocolate and sprinkle with freeze dried raspberries or toppings of choice!
- Freeze until chocolate hardens and then store in an airtight container in the fridge!
Comments
No Comments