10 Minute Raspberry & Coconut Truffles (Gluten Free, Vegan)

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Yield: 6 to 8Category: Desserts
Jump to recipe Print

These delicious no bake Raspberry & Coconut Truffles are quick and easy to make and packed full of flavour.

They are the ideal quick dessert to make at the last minute if you need to satisfy a sweet craving. All of the ingredients can be thrown together in one bowl and the truffles can be whipped up in just ten minutes. You will need to give them a little bit of time to allow the chocolate to set once you have made them by placing them in the fridge or freezer.

The flavours of the coconut and raspberries in these truffles are lovely and light and give these no bake desserts a really summery feel. I love the combination of the sharp raspberries with the coconut but, if you would prefer a slightly sweeter dessert, you might prefer these truffles made with freeze dried strawberries instead.

The chocolate drizzled over the top of these truffles is optional, however, I do think it compliments the other flavours perfectly and adds a little bit of extra sweetness. I use a dairy free white chocolate in these, however, I love the combination of raspberry and dark chocolate so I will probably try these with a high percentage dark chocolate next.

The coconut flour, maple syrup and peanut butter used in this recipe creates a sticky dough like mixture when combined. Coconut flour tends to require a lot of liquid so if you find that the mixture is still a bit too crumbly you will need to add a little more peanut butter or maple syrup to the mixture before separating it into chunks.

I like to store these truffles in the refrigerator as this helps lend them a fudgy texture but you can keep them in the freezer to extend their shelf life is desired. These will last for up to one week in the fridge, however, they will dry out a little more each day that passes due to the coconut flour.

If you like the flavours in this recipe you may also like my Raspberry Bounty Bars, my White Chocolate, Lemon & Raspberry Bars or my Prosecco & Raspberry Loaf which you can find here. You may also like my Coconut & Amaretto Truffles which you can find here for a boozy twist!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 70g 1/2 cup + 1 tbsp coconut flour
  • 50g 1/2 cup + 3 tbsp desiccated coconut (plus extra for decoration)
  • 50g 1/4 cup dairy free white chocolate
  • 4 tbsp maple syrup
  • 3 tbsp heaped peanut butter
  • 1 handful freeze dried raspberries (plus extra for decoration)


  1. Combine the coconut flour, peanut butter and maple syrup in a large bowl until a sticky dough forms
  2. Stir through the desiccated coconut and raspberry pieces, ensuring they are evenly distributed throughout the mixture
  3. Separate the dough into six to eight evenly sized chunks and use your palms to roll them into balls
  4. Melt the white chocolate using a Bain- Marie and drizzle over the top of the truffles
  5. Top with a sprinkle of extra desiccated coconut and freeze dried raspberries before placing in the fridge to allow the chocolate to set


Submit a Comment

Your email address will not be published. Required fields are marked *