No Bake Raspberry Chocolate Truffles – Indulge in these delightfully simple, no-bake truffles that blend the tartness of raspberries with the richness of chocolate for a guilt-free treat!

Ingredients:

½ cup freeze-dried organic raspberries, divided
1 cup medjool dates (about 10)
1 cup raw pecans (or nuts of choice)
2 tablespoons raw cacao powder
¼ cup quinoa flakes
1 tablespoon smooth almond butter (or nut/seed butter of choice)
1 teaspoon pure maple syrup

Directions:
 Begin by adding half of the raspberries to a food processor. Process on high until finely ground, then transfer to a bowl and set aside.
 Add the dates to the food processor and process until they are broken apart and become sticky, about 30 seconds.
 Add the pecans to the food processor and continue to process until they are ground and well combined with the dates.
 With the processor running, add the cacao powder, quinoa flakes, almond butter, and maple syrup. Process until a dough forms, which should be sticky enough to hold together when pinched.
 Pulse in the remaining raspberries until just combined.
 Form the mixture into golf ball-sized truffles (you should get about 14-16 balls). Roll each ball in the reserved ground raspberry powder, then place them on a plate.
 Chill the truffles in the refrigerator for at least 15 minutes before serving.

Storage:
Store the truffles in an airtight container in the fridge for up to 5 days.
Enjoy these easy and delicious truffles, perfect for a quick snack or a sophisticated dessert!