These raspberry coconut peanut butter energy bite truffles are a wholesome treat filled with healthy fats from nuts and coconut! They’re coated in dark chocolate and topped with shredded coconut and freeze dried raspberries. They keep really well in the fridge or freezer too!
I know I don’t usually post on Thursday, but I wanted to share these cute little Valentine’s Day treats! To go with the Valentine’s brownies, of course.
These are similar to the cashew date truffles I made for New Years. I think it’s going to become a tradition. Energy bite truffles for every holiday! I think I can get down with that.
As you can probably guess, it starts with a variation of my typical energy bite base. Cashews, coconut flakes, dates, my favorite chocolate coconut peanut butter, and sea salt. Then, you give everything a whirl in the food processor, roll them into balls, and coat them with dark chocolate. It’s that simple.
Oh. And I can’t forget the garnishes. Finely shredded coconut and freeze dried raspberries! So festive and pretty. You can use freeze dried strawberries here too, for more of a chocolate dipped strawberry version!
These are even healthy enough for a snack, or dare I say…breakfast. Dark chocolate has so many antioxidants and benefits. Trust me, it’s ok. I’ve been known to add chopped dark chocolate to my yogurt bowls, smoothie bowls, and oatmeal. And toast. And pancakes. And waffles. So pretty much every breakfast food. See? It’s fine.
Make these for your love!
Raspberry Chocolate Coconut Peanut Butter Energy Bite Truffles
These raspberry coconut peanut butter energy bite truffles are a wholesome treat filled with healthy fats from nuts and coconut! They're coated in dark chocolate and topped with shredded coconut and freeze dried raspberries. They keep really well in the fridge or freezer too!
- 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 (I use Wild Friends but you can use any nut butter you like!)
- 6 ounces dark chocolate, chopped
- freeze dried raspberries for garnish
- finely shredded coconut for garnish
Pulse cashews, coconut flakes, and salt in a food processor until fine, almost to a flour-like consistency. Add dates and peanut butter and blend until mixture forms a "dough". You may have to stir and scrape down the sides a couple of times.
Roll mixture into balls (I got 20-25) and freeze for 30 minutes. Don't skip this step. It helps them not fall apart when dipping in the melted chocolate. Melt chocolate in the microwave in 30 second increments until melted. Mine took about 1½ minutes.
Dip balls in chocolate using a fork and let excess chocolate drip through. Place on a parchment lined baking sheet and sprinkle with finely shredded coconut and crushed freeze dried raspberries. Let harden and serve! I keep these at room temperature if I'm eating them within the next couple days, or in the fridge for up to two weeks. They freeze really well too!