It’s Valentine’s weekend and we are stuck inside today because it literally feels like 11 degrees out! Given the occasion and my love for dessert, I had to make some yummy chocolate treats. I wanted to change it up a bit from my basic chocolate peanut butter cups that I make all the time so today I played around with some ideas and came up with these Chocolate Raspberry Almond Butter Truffles. The yogurt and almond butter in this recipe add great protein and probiotics, so you can feel good about indulging in these.
I started by adding in frozen raspberries, natural almond butter, and vanilla yogurt (I used Siggi’s) to my food processor. (See full recipe measurings down below):
I pulsed those three ingredients in my food processor until creamy:
I transferred the mixture into a freezer safe bowl and chilled for about an hour. Once the raspberry mixture was nearly frozen, I melted semi-sweet chocolate chips (I used Enjoy Life foods mini chips because they are vegan) in the microwave with a dollop of coconut oil, stirring half way through for about 2 minutes, being careful not to burn the chocolate.
Once my chocolate was melted and stirred, I used a spoon to add in a thin layer of the melted chocolate to mini baking cups until the bottom was evenly coated. Then I scooped about a tablespoon of the frozen raspberry mixture (using a melon-ball scooper) and dropped it into the baking cup. Lastly, I dripped another layer of chocolate over the top until the entire thing was covered in chocolate. If you are daring enough, you can omit the mini baking cups and use a fork to dip the frozen balls directly into the melted chocolate and then place them on parchment paper. I tried this at first but found that the frozen balls started to dry up the chocolate. I am no expert when it comes to melting chocolate but I bet if you melted it on the stove and used a double boiler, you would have more success dipping them then I did.
You then want to transfer these delicious truffles in the freezer for an hour or more. Take them out when you are ready to eat them. If you are freezing overnight you will want to add in a tablespoon of maple syrup or malt syrup to the frozen mix or else they will freeze solid.
Mmmm… Mmmm… GOOD!
Recipe:
Makes about 10-12 truffles.
You will need a food processor, mini baking cups or foils and a melon-ball scooper.
1 1/2 cups of frozen raspberries
2 heaping tablespoons of natural almond butter
2 heaping tablespoons of your favorite vanilla yogurt
3/4 cup of semi-sweet chocolate chips
dollop of coconut oil
1 tablespoon of pure maple syrup or malt syrup (use if freezing overnight)
Add frozen raspberries, natural almond butter, and vanilla yogurt to food processor and pulse until creamy. Transfer mixture to freezer safe bowl and chill for about an hour. Once mixture has hardened, remove from freezer and start to melt the chocolate in a microwave safe bowl in the microwave with a dollop of coconut oil, stirring half way through for about 2 minutes, being careful not to burn the chocolate. Once chocolate is melted, remove from microwave and stir. Lay out mini baking cups or foils and use a spoon to add a thin layer of chocolate to about 10 cups until the bottom is coated evenly. Scoop about a tablespoon of the frozen raspberry mixture (using a melon-ball scooper) and drop it into the baking cup. Lastly, drip another layer of chocolate over the top until the entire thing is covered in chocolate. Transfer cups to the freezer and and let them chill for an hour. If freezing overnight, make sure to add in a tablespoon of maple syrup to the frozen berry mixture so that it doesn’t turn completely solid.
Happy Valentine’s Day!
Did you try this recipe? If so, take a photo of what you made and tag @fitgreengal on Instagram.
