Raspberry and Peanut Butter Filled Fudge Truffles
We are excited to share the award winning recipe from our bakery team member, Grace Robinson. She created this recipe as her back up when her lava cake didn't turn out as she had hoped. These yummy bites of bliss had our entire panel of tasting judges asking for more! We loved her use of ingredients, the simplicity of the recipe and most of all, the taste.
(makes approx 15 truffles)
3 T sugar free raspberry jam OR (if you make your own jam, use Fruit Sweet® in place of sugar)
3 T peanut butter + 2 tsp Wax Orchards Fruit Sweet® mixed well
5 T Wax Orchards chocolate fudge
4 T dairy-free semi-sweet chocolate chips
2 T coconut oil
1/2 cup dairy-free semi-sweet chocolate chips
1 tsp coconut oil
- Drop 1/2 tsp blobs of the center filling of your choice onto a sheet pan. Let freeze for several hours or overnight.
- For fudge filling, melt chocolate chips, and then mix in coconut oil and chocolate fudge. Set in freezer for several hours, or overnight.
- When done freezing, scoop and roll fudge filling into even balls, inserting a finger in the middle to make room for your raspberry/peanut butter center filling. Once these are all formed, add the frozen center filling, and using your fingers work the fudge around your center filling, reforming it into a ball. If fudge balls have become quite soft again, refreeze.
- Melt and mix chocolate chips and coconut oil. Using a skewer or toothpick, dip each truffle until fully coated. Shake off excess chocolate and set truffles on sheet pan for chocolate to set.