1 cup frozen raspberries
1 teaspoon coconut sugar
9 oz dark chocolate
1/2 cup full fat coconut milk
1 bag of organic freeze dried raspberries
1-Combine frozen raspberries and coconut sugar in a saucepan over medium heat and simmer for 20 minutes.
2-Melt the dark chocolate using a double boiler.
3-Add coconut milk in the melted chocolate and mix until you get a silky texture.
4-Add softened raspberries through a fine mesh sieve into the melted chocolate and mix well.
5-Roll the mixture into small balls and place in the fridge to chill for an hour.
6-Add freeze dried raspberries in a foor processor, process until the berries are reduced to a fine powder. Sieving will get rid of any small seeds but it's not essential.
7-Sprinkle your chilled truffle balls with the raspberry powder.