Raspberry Fudge Truffles (Minis)

ABOUT THE RECIPE:

These decadent tasting Raspberry Fudge Minis are brimming with robust chocolate flavor enhanced by the fruity taste of raspberries! They make a mouthwatering dessert for any occasion.

Makes 8 to 10 truffles

INGREDIENTS:

• 2 heaping tablespoons raspberry preserves (your favorite variety or brand)
• 3½ ounces vegan dark chocolate bar (snack bar, not unsweetened baking chocolate)
• ⅓ cup raisins
• 1 teaspoon unsweetened shredded dried coconut, for garnish (optional)
• 3 teaspoons unsweetened cocoa powder, for dusting (optional)

INSTRUCTIONS:

Line a mini-muffin tin with 8 to 10 festive paper liners. Drain off any excess liquid from the raspberry preserves. Put the raspberry preserves in a large bowl.

Melt the vegan chocolate in a double boiler over medium-low heat (see note).

Pour the melted chocolate into the raspberry preserves and stir until thoroughly combined. Fold in the raisins. Mound the mixture into the mini-muffin cups, dividing it evenly, using a small scoop. Top each truffle with a bit of optional coconut if desired. Refrigerate for about 3 hours or until firm. Dust the truffles with cocoa powder before serving, if desired. Serve chilled.