Share the love this Valentine’s Day with these incredible Raspberry Ruffle Truffles! A healthier take on the old school classic; these deliciously moreish truffles are filled with the inimitable combination of coconut and raspberry flavours with an added boost of plant-based protein! Encased in dark chocolate, with a vibrant pink filling, these truffles are 100% vegan, natural and raw. 

These truffles make the perfect homemade gift as they can be whipped up in less than half an hour and keep for up to two weeks in an airtight container in the fridge! Packed with protein and healthy fats, while being low in carbs with no added sugar – you can indulge in these truffles with zero guilt and satisfy sweet cravings with just one… well, perhaps two!

Nutrition per truffle – Kcal: 148, Protein: 4g, Carbs: 5g, Fat: 10g

Yield: x20 


  • 60g (2 scoops) Pea Protein powder, unflavoured 
  • 200g good quality dark chocolate (70% cocoa or above)
  • 200g desiccated coconut 
  • 200g coconut cream (the solids from the top of a tin of full fat coconut milk) 
  • 2tsp vanilla bean paste or vanilla extract
  • 4-6 tbsp Zero Syrup, maple syrup flavour (taste after 4 tbsp and add more if you would prefer a sweeter filling) 
  • 4-6 heaped tbsp freeze dried raspberry powder  – you can find this powder easily and reasonably priced online, however you can also find whole freeze dried raspberries or pieces in the baking section of most supermarkets. You can blend these into a powder as an alternative. 


  1. Simply mix the coconut cream, Zero Syrup and desiccated coconut in a large bowl until well combined. 
  2. Add the pea protein powder, raspberry powder, vanilla bean paste and melted coconut oil and mix well until a sticky mixture is formed. 
  3. Line a baking tray with greaseproof paper. 
  4. Roll your mixture into xx evenly sized balls, place on the baking tray and refrigerate to firm up while you melt the chocolate. 
  5. Break up the chocolate and melt slowly in a glass or metal bowl over a pan of boiling water until it’s just melted but not warm
  6. Remove from the heat and dip each of your chilled balls into the melted chocolate, ensuring each one is covered in a thick layer and then place back onto the baking tray. 
  7. Sprinkle over freeze dried raspberries or coconut to decorate and drizzle over the remaining melted chocolate. 
  8. Return to the fridge to firm up before eating. 
  9. Dig in and enjoy! 

Tip:  If your coconut mixture is too runny or you find the mixture too loose, add a bit more protein powder until it resembles a sticky dough-like consistency.


4.7/5 (16 Reviews)
Stephanie Yates

Stephanie Yates

Stephanie has a BSc in Food and Nutrition, paired with an extensive culinary background gained working as a chef and recipe developer for healthy eateries. With a passion for fitness and sports nutrition, Stephanie utilises her knowledge to deliver science-backed nutritional guidance and up-to-date, well-researched articles in this field. As a former chef, Stephanie has a wealth of experience in developing creative, healthy and delicious recipes to help people meet their nutritional needs and fitness/body goals.

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