- 1 – 12 ounce container raspberries
- 1/2 cup unsweetened chocolate chips
- 3 Tablespoons coconut cream
- 3 Tablespoons maple syrup
- 1 Teaspoon vanilla extract
- pinch of sea salt
- Carefully wash the raspberries and pat them dry. Let them sit at room temperature for about an hour to thoroughly dry them. This might sounds weird, but I don’t wash my raspberries when I know that I picked them and they keep better in the fridge that way.
- In a double boiler, melt together the rest of the ingredients until smooth. Turn off the heat, and keep the chocolate mixture warm by keeping the pan in the warm water bath.
- Using a spoon, drizzle just enough chocolate into each raspberry to fill it.
- Set each raspberry on a serving plate, and when you’ve filled all the raspberries, place them in the fridge to let the truffle filling set up, about 30 minutes.
- Serve within 8 hours, after that the washed berries start to break down and become mushy.
You can also use regular sweetened chocolate chips, (I like the Enjoy Life brand) just omit the maple syrup.