May 08, 2023

Introducing Chocolate Covered Truffles with White Chocolate Raspberry Ganache! These are vegan, dairy-free, gluten-free and very moreish. Made using healthy, minimally processed ingredients, these are perfect for the whole family.


White Chocolate Raspberry Ganache:

  • 1 can (400g can) of chickpeas, drained and rinsed
  • 1/2 cup of nut or seed butter (almond or peanut recommended)
  • 1 cup of white chocolate chips, melted
  • ¼ cup Raspberry jam
  • ½ cup Almond Flour

White Chocolate Coating:

  • For coating: 1 cup of vegan white chocolate melted, and 1 tbsp of coconut oil
  • Optional toppings: cacao nibs, goji berries, sprinkles, shredded coconut, nuts/seeds, freeze-dried fruits

Yield: 28 servings Scale: 1X


  1. Rinse and drain the chickpeas. Melt the chocolate chips using the double boiler method.
  2. In a blender or food processor, combine the chickpeas, nut/seed butter, and melted chocolate and remaining ganache ingredients. Blend for 45-60 seconds or until the mixture is smooth.
  3. Use a cookie scoop to make balls out of the mixture and place them on a baking sheet lined with parchment paper. Freeze the balls for 15-20 minutes until they harden.
  4. Take the balls out of the freezer and roll them into smooth balls. Freeze them again for 10 minutes.
  5. Melt the additional dark chocolate chips and coconut oil for coating. Dip each ball into the melted chocolate mixture and place them back onto the parchment paper-lined baking sheet. Optional: add desired toppings.
  6. Freeze the truffles until they harden completely.
  7. Remove the truffles from the freezer and store them in the fridge for 7-10 days, or in the freezer for 30-60 days.