Drain the soaked cashews thoroughly.
1 cup raw cashews
In a food processor, combine the drained cashews, coconut cream, maple syrup, vanilla extract, and sea salt. Process until smooth and creamy. Scrape down the sides as needed.
1 cup raw cashews, 1/4 cup coconut cream, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, Pinch sea salt
Add the raspberries to the food processor and blend until fully incorporated and the mixture is a vibrant pink color.
1/2 cup fresh or frozen raspberries
Transfer the truffle mixture to a bowl, cover, and refrigerate for at least 2 hours to allow it to firm up.
Once chilled, use a spoon or small cookie scoop to scoop out portions of the mixture. Roll each portion between your palms to form a small ball.
Place the cocoa powder (and crushed freeze-dried raspberries, if using) in a shallow dish. Roll each truffle in the cocoa powder, ensuring it's fully coated.
1/2 cup unsweetened cocoa powder, freeze-dried raspberries, crushed
For firmer truffles, chill them in the refrigerator for another 30 minutes before serving.
Arrange the Raspberry Truffles on a plate and enjoy! They are best enjoyed within a few days.
