Raspberry Coconut Truffles

Vegetarian
Gluten Free
Raspberry Coconut Truffles
30 min.
12
177kcal
100%sweetness
0.48%saltiness
11.84%sourness
0.85%bitterness
3.66%savoriness
81.61%fattiness
0%spiciness

Ingredients

  • 12  raspberries 
  • cup powdered sugar 
  • 0.5 cup cup heavy whipping cream 
  • Tbsp butter 
  • tsp vanilla extract 
  • cup coconut shredded sweetened ()
  • oz baker's chocolate 60% ( cacao)

Equipment

  • bowl
  • whisk
  • hand mixer
  • toothpicks
  • stand mixer
  • wax paper
  • microwave

Directions

  1. Using a stand mixer or an electric hand mixer, whisk together 1 c confectioner’s sugar, ¼ c heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ¾ c coconut until well mixed.
  2. Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here...no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes...just do your best.
  3. Place each on a tray covered with parchment or wax paper.
  4. Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.
  5. Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl.
  6. Add 1 tablespoon butter and ¼ c heavy cream. Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).
  7. Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides.
  8. Place on a tray covered with parchment or wax paper.
  9. Sprinkle a little more coconut over each one and refrigerate for 3 hours.

Nutrition Facts

Calories177kcal
Protein3.65%
Fat61.21%
Carbs35.14%

Properties

Glycemic Index
6.33
Glycemic Load
0.03
Inflammation Score
-3
Nutrition Score
4.8517391304348%

Flavonoids

Cyanidin
0.92mg
Petunidin
0.01mg
Delphinidin
0.03mg
Pelargonidin
0.02mg
Catechin
6.11mg
Epigallocatechin
0.01mg
Epicatechin
13.47mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.02mg

Taste

Sweetness:
100%
Saltiness:
0.48%
Sourness:
11.84%
Bitterness:
0.85%
Savoriness:
3.66%
Fattiness:
81.61%
Spiciness:
0%

Nutrients percent of daily need

Calories:176.55kcal
8.83%
Fat:13.12g
20.18%
Saturated Fat:8.91g
55.72%
Carbohydrates:16.94g
5.65%
Net Carbohydrates:14.9g
5.42%
Sugar:13.53g
15.03%
Cholesterol:16.29mg
5.43%
Sodium:40.06mg
1.74%
Caffeine:7.56mg
2.52%
Protein:1.76g
3.52%
Manganese:0.59mg
29.71%
Copper:0.33mg
16.64%
Iron:1.82mg
10.1%
Magnesium:35.87mg
8.97%
Fiber:2.04g
8.14%
Zinc:1.08mg
7.21%
Phosphorus:52.75mg
5.27%
Vitamin A:205.58IU
4.11%
Selenium:2.4µg
3.43%
Potassium:117.44mg
3.36%
Vitamin B2:0.03mg
1.96%
Calcium:18.42mg
1.84%
Vitamin E:0.23mg
1.54%
Vitamin K:1.58µg
1.5%
Vitamin B6:0.03mg
1.38%
Vitamin B1:0.02mg
1.27%
Vitamin D:0.16µg
1.06%
Vitamin B5:0.1mg
1.05%
Folate:4.13µg
1.03%