Raspberry Chocolate Truffles (Print Version)

# Ingredients:

01 - 1-2 tbsp crushed freeze-dried raspberries.
02 - Around 8 oz dark chocolate (72%) or semi-sweet, roughly chopped.
03 - 1 cup cocoa powder, unsweetened.
04 - Half a cup of cashew milk.
05 - A pinch of sea salt.
06 - 1 1/2 cups pitted dates.
07 - 2 cups of whole or broken cashews.

# Instructions:

01 - Put parchment on a baking sheet. Soak the dates in hot water until soft, then drain well.
02 - Grind cashews into fine crumbs using a processor. Toss in cocoa, milk, dates, and salt—blend everything together till smooth.
03 - Scoop and roll the mixture into small balls (about an inch big). Pop them onto the parchment and chill for at least an hour.
04 - Crush the freeze-dried raspberries into a fine powder by sealing them in a bag and smashing them.
05 - Gently melt the chocolate in a double boiler. Dunk each ball into the chocolate, using a fork to shake off the extra coating.
06 - Place the dipped balls back on the parchment. While the chocolate is still wet, sprinkle the raspberry dust over them.
07 - Let them harden completely—either leave them out if it’s cool or chill them in the fridge.

# Notes:

01 - Uncoated balls stay good in the freezer for about a month.
02 - For the best bite, let them warm up to room temperature before serving.
03 - Keep them in a sealed container for up to 5 days.

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