Raspberry, Apricot, and Ginger Truffles

It's truffle time!

This is the second post in a series of Healthy Truffles, in which I'm reinventing the classic indulgent treat using whole food, vegan-friendly ingredients. In case you missed them, check out my Fig, Pistachio, and Lemon Truffles from a couple months ago.

And now here's Chapter 2: Raspberry, Apricot, and Ginger Truffles. These are zippy, bright, colorful, and so pretty.


Ssshhh, don't tell anyone, but these truffles are really a protein bar in disguise.

They're deliciously sweet and indulgent and sticky, but are made of fruit and nuts. It's like truffle magic. The only ingredients in the filling are dried apricots, cashews, freeze-dried raspberries, a little crystallized ginger, and the tiniest bit of honey or maple syrup.


Make the filling in the food processor and form it into little balls. Then dip them into chocolate, garnish with some powdered freeze-dried raspberries, and you have a beautiful, shareable, gift-friendly dessert. (Or, let's be honest, snack. Or breakfast... no judgement here).

They're way faster to make than traditional truffles too. The only hard part is trying not to eat all the chocolate before you have a chance to coat the truffles.


These truffles pack a surprisingly powerful flavor punch. The apricots and raspberries are bright and fruity, while the ginger adds a subtle zing. Cashews give them body (and protein!), and a delicate nuttiness that I love.

Then, of course, there's the chocolate. You can use whatever you wish; I prefer one on the darker side to add depth and not much sweetness. It's so fun to roll the cute little balls in the molten chocolate.


These truffles would make such a lovely item on a fruit plate for dessert. They would be great alongside fresh raspberries, fresh apricots, and maple-roasted cashews. They would be equally great alongside an assortment of dried fruit and nuts, or even with a bit of raspberry sorbet. I love serving dessert platters that allow everyone to nibble as they wish.


These would be a great gift too. Homemade truffles?? The recipient would adore you forever. Plus, it's always nice to gift something nourishing that's good for the body as well as the soul.

With these, your brain will think you're indulging in a truffle, while your body will think it just got fueled with a Lara Bar. I'm telling you, serious truffle magic. And look at those colors! How could these not make you unbelievably happy?


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

While we're on the theme of reinvented desserts, don't forget the cheesecake! Take a look at these adorable Superfood+Vegan Unicorn Cheesecake Bites.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the filling:
  • 2 c dried apricots. Make sure they're unsweetened; Trader Joe's has some nice ones that have a beautiful, bright orange color.
  • 1 c raw cashews
  • 10-12 cubes crystallized ginger. Or about 0.25 c worth; I always get it from the bulk food bins at our local Co-Op. Fresh ginger would work too, but if you go that route you'll want to increase the amount of apricots to ensure you have enough stickiness to keep the filling together.
  • 1 tbsp honey. Or use maple syrup if you're fully plant-based, but I love the flavor of the honey here.
  • 0.5 c. freeze-dried raspberries. Most specialty food stores and health food stores will have these, as will Trader Joe's. They're a super flavor weapon.
For the coating:
  • 1 c chocolate chips. Choose something that will melt nicely, i.e. with as few additives as possible. I prefer dark, since the apricots are quite sweet. Go dairy-free if that's how you roll.
  • 1-3 tsp of coconut oil. More oil will yield a softer shell (more ganache-like), while less oil will yield a hard shell, so choose what you like. I prefer a softer shell so that it doesn't crack and break when I bite into it.
  • Additional freeze-dried raspberries for garnish. Optional but so pretty; just powder them up a bit.
Thoughts About Method
(These are all just suggestions, be creative and make it yours) 

  1. In a food processor, combine apricots, cashews, crystallized ginger, and honey (or maple syrup). Process for a couple minutes until the mixture clumps into a sticky ball.
  2. Add the freeze-dried raspberries and pulse for just a couple seconds. I like to leave them for the end in order to maintain some recognizable raspberry bits.
  3. Scoop out the mixture by the tablespoon and roll it to create balls, washing your hands as necessary throughout.
  4. Wash all the sticky filling off your hands and give each ball one more roll with clean hands. Doing this gives them a smoother surface, which will make your chocolate look neater.
  5. Put the balls of filling into the fridge for ten minutes while you prep the coating.
  6. Over a double-boiler, slowly melt the chocolate and coconut oil. Melt and stir until you have a smooth, shiny mixture, then remove it from the heat.
  7. One at a time, dunk each truffle into the chocolate. Use two forks to roll it around until fully covered; then use the forks to lift it out and let the excess chocolate drain off. Set on a cooling rack or a piece of wax paper to harden.
  8. Before the chocolate is set, sprinkle the top of each truffle with some additional powder of the freeze-dried raspberries.
  9. Allow the chocolate to harden completely while at room temperature; this ensures a shiny finish.
  10. Store the finished truffles in the fridge to keep the chocolate hard.
  11. Indulge!!

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