It’s time to bring a bit of colour to your snack game with these gluten free chocolate raspberry truffles!

With less than two weeks to go until moving day, life has been a bit crazy at the moment. My days are currently filled with packing, making lots of extra blog recipes and visiting the new house. It’s safe to say I’ve needed the extra snacks to keep me going!

As anyone who has moved house/moved in with their partner can relate, it’s such an exciting time. However, the to-do list is ever growing and I have found myself tired and headachy quite a lot. There’s no one to blame but myself, as I’ve just been forgetting to eat in-between meals!

As a girl who relies on her snacks, this isn’t normal behaviour…

That is where these yummy gluten free chocolate raspberry truffles come in handy. Perfect as a grab-and-go snack, you can store these little bites in the fridge for up to a week. With only 6 ingredients, they’re perfect to make as a last minute sweet treat for a party or as a homemade gift. Of course, if you’re planning on eating them all yourself I’m fully supportive of that!

Did I mention that they’re also pink? I mean, who doesn’t love pink food? I secretly think these would work great as the surprise at a gender reveal party…Not that I’m pregnant or expecting to be anytime soon, but you have to think about these things!

Made up of raspberries, ground almonds, cashews and gluten free oats, these truffles are sweet, have a lovely texture and are absolutely delicious. Choose between the plain pink truffle, or covered in smooth dark chocolate (recommended).

I promise you’ll be addicted to them in no time!

INGREDIENTS

30g GF oats
20g ground almonds
110g raw cashews
100g semi-frozen raspberries
1 tbsp honey/maple syrup
150g dark chocolate (70%)
2 tbsp freeze-dried raspberries (optional)
2 tbsp shredded coconut (optional)

RECIPE

1. Start by adding the GF oats, ground almonds and cashews to a food processor. Pulse until it resembles a crumbly consistency.
2. Next, add in the semi-frozen raspberries and honey and pulse again until you have a pink, slightly sticky mixture.
3. With slightly wet hands, roll the mixture (around 1 tbsp) into balls and place them on a lined baking tray. Pop them in the freezer to firm up for 15-20 minutes.
4. Meanwhile, start melting the chocolate using a bain-marie. Once the mixture is silky smooth, dip the raspberry balls into the chocolate, making sure they’re completely covered.
5. Place back on the parchment paper and sprinkle with the dried raspberries and shredded coconut.
6. Repeat for each ball.
7. Pop the tray back in the freezer for another 20-30 minutes or until the chocolate is set – enjoy!

Sophie x