Valentine’s Day is almost here once again, and like every year, your inboxes and insta feeds are being bombarded with V-day recipes. Today is no different. What IS different is that I have a paleo and vegan recipe for y’all, and it’s not only delicious but pretty healthy as well!
This is the first Valentine’s I’ve been single for a couple years, so I decided to really engage in self love this month. That’s pretty much meant eating food that nourishes my body and soul, getting some extra sleep and finally using a face mask I’ve had for a while. But the sooner we get to the 14th, the more than actually just means eating chocolate. And trust me, I really enjoyed eating this chocolate.
These truffles are the perfect Valentine’s gift for your friends, family or bae, especially if those people have food intolerances you need to work around. Plus, homemade gifts always score some extra points. Hope y’all have an awesome week!
- 1 cup shredded or dessicated coconut
- ½ cup cacao butter, liquid
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ cup freeze dried raspberries, crushed
- 2.5 ounces dark chocolate, melted (I use Eating Evolved)
- 2 more tablespoons freeze dried raspberries, for topping
In a large bowl, stir together all the ingredients but the chocolate and put in the freezer until you can form balls out of the mixture.
Once chilled, roll the coconut mixture into balls about 1” in diameter. Put the truffles back in the fridge or freezer until completely set. In the meantime, melt down your chocolate.
Once your truffles are set, roll each in the chocolate and sprinkle with more freeze dried raspberries. Move quickly, because the chocolate will start to set as soon as it touches the cold truffle.
Let set completely and store in an airtight container in the refrigerator.