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Raw Cake : London


Sweet Heart Truffles

Daisy Payne


One for all you lovers on Valentine's Day. Sweeten up your loved ones (read as : you) with these delicious raspberry chocolate babes. 


Sweet Heart Truffles


Raspberry Cream

2 – 2.5 cups raspberries

2 cups cashews – soaked in warm water 20 mins

½ cup coconut oil – melted

½ cup maple syrup

¼ cup coconut milk


Chocolate Sauce

¾ cup Cacao

¾ cup Coconut oil - melted

½ cup Maple syrup or other liquid sweetener such as coconut nectar or rice malt syrup

(We've linked to all the brands that we like to use. We like to use cuisine coconut oil as it is odourless and doesn't take over the taste of the recipe.)


Blend all ingredients together for the raspberry cream in a high-powered blender or food-processor. Depending on how sweet your raspberries are, add in enough to create a lovely full flavour. Blend until smooth.

Spoon mixture into heart shaped moulds (or whichever you have) and place in the freezer. If there is mixture left over, leave in the freezer until firm and use a spoon or melon baller to make into balls and place into the freezer.

In a clean blender or food-processor, place all the ingredients for the chocolate sauce. Pulse or mix gently as this doesn’t need to be mixed for long until it becomes smooth and ready to pour. If overmixed it will become lumpy – if this occurs, add a little warm water and blend until smooth.

When your raspberry hearts are frozen, dip into the chocolate sauce and place on a wire rack to let all the excess drip off. If you like you can use sprinkles to decorate the tops of the truffles, such as fruit powders, chipped nuts, cacao nibs or desiccated coconut.

Place in the fridge to set.