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.


– Medjool dates – Boiling water – Frozen raspberries – Oat flour – Vanilla protein powder – Unsweetened shredded coconut – Vanilla extract – Salt – Walnuts – Baker's white chocolate – Coconut oil

Aren’t these more of an energy ball than a truffle?

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!

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.

Can I use fresh raspberries instead of frozen?

Yes you can! You may just need to add 1-2 tablespoons of water to the dough to account for the loss of moisture!


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.

Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!