1 1/4 cups freeze dried raspberries, divided
1 1/2 cups Medjool dates, pitted
1/3 cup tahini
1/4 cup cocoa powder
3 tablespoons water or raspberry liqueur
1 teaspoon pure vanilla extract

Instructions

Using a food processor or a blender, process raspberries into a powder – or simply place raspberries into zippered plastic bag, and hand crush with a rolling pin or kitchen mallet. Pour raspberry powder into a bowl and set aside.

In a large high-powered blender (like a Vitamix) add 1/4 cup (only) of the raspberries, plus the dates, tahini, cocoa, water or raspberry liqueur, and vanilla, and process until smooth.

Turn power off, remove lid, and transfer blended mixture to a covered container. Freeze or refrigerate for an hour or more, or until mixture is well chilled.

Remove chilled mixture from refrigerator or freezer, scoop out small amounts, and roll into balls, 3/4 of an inch in size. Carefully roll the balls, one or two a time, in the remainder of the raspberry powder, covering each one completely. Repeat with remaining truffles.

Place Raspberry-Dusted Cocoa Caramel Truffles into an air-tight covered container, and return to the freezer to harden for 30 minutes or more before serving. Extras can be stored in the freezer for up to two weeks.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen