ABOUT THE RECIPE:
Decadent tasting Raspberry Fudge Truffles make a mouthwatering dessert.
Makes 8 to 10 truffles
2 heaping tablespoons whole-fruit raspberry preserves
3 1/2 ounces vegan dark chocolate (snack bar, not unsweetened baking chocolate)
⅓ cup raisins
1 teaspoon raw unsweetened dried coconut flakes, for garnish (optional)
3 teaspoons unsweetened cocoa powder, for dusting
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 coconut. Refrigerate for about 3 hours or until firm. Dust the truffles with cocoa powder. Serve chilled.