Raspberry Coconut Chocolate Truffles by Belinda of @beachsidekitchen
1/2 cup raspberries
5 Emmy's Organics Raspberry Coconut Cookies
1 tbs coconut cream
1/4 cup unsweetened shredded coconut
5-8 raspberries - to add at end
3/4 cup dark chocolate chips or chopped dark chocolate
1 tsp coconut oil
Freeze dried raspberry, for topping
Purée raspberries in food processor.
Add cookies, coconut cream, and coconut shreds. Blend until combined.
Add a few extra raspberries at end and pulse 2-3 times.
Roll into balls and place in freezer for 15 minutes to firm up.
Melt chocolate and coconut oil.
Roll balls in chocolate and sprinkle with crushed freeze dried raspberry.
Place in freezer for 10 mins to set up.
Store in fridge or freezer, let warm up to room temp before serving.