Raspberry Chocolate Coconut Peanut Butter Energy Bite Truffles Recipe

Introduction

These Raspberry Chocolate Coconut Peanut Butter Energy Bite Truffles are a delightful, bite-sized treat perfect for a quick energy boost or a sweet snack. Combining rich dark chocolate, creamy nut butter, and tangy raspberries, they’re both indulgent and nourishing.

Ingredients

• 1 cup raw cashews
• 1/2 cup coconut flakes
• Pinch of sea salt
• 1 1/2 cups Medjool dates, packed, then pitted
• 1/2 cup chocolate coconut peanut butter (such as Wild Friends or your preferred nut butter)
• 6 ounces dark chocolate, chopped
• Freeze dried raspberries, for garnish
• Finely shredded coconut, for garnish

Instructions

1. Step 1: Pulse the raw cashews, coconut flakes, and sea salt in a food processor until they reach a fine, almost flour-like consistency.
2. Step 2: Add the pitted Medjool dates and chocolate coconut peanut butter to the processor. Blend until the mixture forms a cohesive “dough,” scraping down the sides as needed.
3. Step 3: Roll the mixture into small balls, yielding about 20 to 25 truffles. Place them on a tray and freeze for 30 minutes to firm up. This step helps prevent them from falling apart during chocolate dipping.
4. Step 4: Melt the chopped dark chocolate in the microwave, heating in 30-second increments and stirring between each until fully melted, about 1½ minutes total.
5. Step 5: Using a fork, dip each frozen ball into the melted chocolate, allowing excess chocolate to drip back into the bowl.
6. Step 6: Place the chocolate-coated balls on a parchment-lined baking sheet. Immediately sprinkle with shredded coconut and crushed freeze-dried raspberries for garnish.
7. Step 7: Let the truffles harden until the chocolate sets, then serve or store as desired.

Tips & Variations

• Try substituting almond butter or sunflower seed butter if you prefer a different nut or seed flavor.
• For extra texture, add a tablespoon of chia or flax seeds into the mixture before rolling.
• If you can’t find freeze-dried raspberries, finely chopped dried cranberries make a good alternative garnish.

Storage

Store the finished truffles at room temperature for up to two days if you plan to eat them soon. For longer freshness, keep them refrigerated for up to two weeks. These truffles also freeze very well—simply thaw at room temperature before enjoying. Reheating is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of cashews?

Yes, raw almonds or walnuts can work as substitutes, but cashews are preferred for their creamy texture which helps bind the mixture well.

Do I have to freeze the balls before dipping in chocolate?

Freezing the balls is important as it helps them firm up and stay intact during the chocolate dipping process. Skipping this step may cause them to fall apart.

Raspberry Chocolate Coconut Peanut Butter Energy Bite Truffles Recipe

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★★★★★

4.8 from 106 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 20–25 truffles 1x
• Diet: Vegetarian

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Description

These Raspberry Chocolate Coconut Peanut Butter Energy Bite Truffles are a delightful, no-bake treat combining creamy nut butter, rich dark chocolate, and tangy freeze dried raspberries. Packed with wholesome ingredients like raw cashews, dates, and coconut flakes, they offer a naturally sweet, energy-boosting snack that’s perfect for any time of day.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup raw cashews
• 1/2 cup coconut flakes
• pinch of sea salt
• 1 1/2 cups Medjool dates, packed, pitted
• 1/2 cup chocolate coconut peanut butter (such as Wild Friends or any preferred nut butter)

Coating & Garnish

• 6 ounces dark chocolate, chopped
• freeze dried raspberries, crushed, for garnish
• finely shredded coconut, for garnish

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Instructions

1. Prepare the Base Mixture: Pulse raw cashews, coconut flakes, and a pinch of sea salt in a food processor until the texture becomes fine and flour-like. Add the Medjool dates and chocolate coconut peanut butter, then blend until a sticky, dough-like mixture forms. You may need to stop and scrape down the sides of the processor a few times to ensure even mixing.
2. Form and Chill the Balls: Roll the mixture into small balls, approximately 20 to 25 in total. Place them on a tray and freeze for 30 minutes. This chilling step is crucial to help the balls maintain their shape when dipped in melted chocolate.
3. Melt the Chocolate: Using a microwave, melt the chopped dark chocolate in 30-second increments, stirring between each interval, until fully melted and smooth. This usually takes about 1 ½ minutes in total.
4. Dip and Garnish: Using a fork, dip each chilled ball into the melted chocolate, letting excess chocolate drip off. Place the coated balls on a parchment-lined baking sheet. Immediately sprinkle with finely shredded coconut and crushed freeze dried raspberries for a colorful and flavorful garnish.
5. Set and Store: Allow the chocolate to harden at room temperature. These truffles can be kept at room temperature if consumed within a couple of days, stored in the refrigerator for up to two weeks, or frozen for longer storage.

Notes

• Freezing the energy bite balls before dipping in chocolate is essential to prevent them from falling apart.
• You can substitute the chocolate coconut peanut butter with any preferred nut butter, but chocolate coconut flavor enhances the truffle taste.
• Store leftovers in an airtight container to maintain freshness.
• These truffles make great make-ahead snacks and freeze well for extended storage.
• Using dark chocolate provides an antioxidant boost and less sugar compared to milk chocolate.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: energy bites, no-bake truffles, healthy snacks, vegan truffles, chocolate peanut butter bites, raspberry snacks, homemade energy balls