Raspberry and Manuka Honey Chocolate Truffles


  • ¼ cup whole almonds
  • ¼ cup raw cashew nuts
  • ¼ cup oats
  • ½ cup raspberries (semi frozen)
  • ½ tsp vanilla bean extract
  • 1 cup 200g 90% dark chocolate
  • 1 tbs Comvita® Manuka Blend Honey
  • 1 cup of your favourite chopped nuts / freeze dried / dried fruit (large pieces roughly chopped)


To prepare, line a baking tray with parchment paper and set to one side.

Ball mixture:

  • In a food processor blend the almonds and cashew nuts until finely chopped.
  • Add the oats and pulse a few times to combine.
  • Add semi frozen raspberries, vanilla and manuka honey and mix until fully combined. If the mixture is a little dry you can add water a tsp at a time until you have a dough like texture.
  • Roll the “dough” mixture into 3cm balls and put in the fridge to set for at least half an hour.

Coating mixture:

  • Break the chocolate up into pieces and place in a glass bowl.
  • Melt the chocolate using either a double boiler (glass bowl over pot of boiling water) or in the microwave. The trick here is to melt the chocolate slowly. So, whatever your chosen method, do it on the lowest heat setting and stir patiently until it is all melted. If using a double boiler, make sure you don’t get any water in the chocolate. If using the microwave, use the lowest heat setting and do it in 30 second blocks, mixing in between.
  • Once all melted, add the manuka honey and mix well.
  • To coat, dip the balls into the chocolate mixture, then place on parchment paper.
  • Sprinkle with raspberry crumb immediately as the crumb will not stick once the chocolate has cooled.
  • These can be stored in the fridge until you are ready to serve or in the freezer in an air-tight container if you prefer to do them well in advance.
  • Ideally serve at room temperature.


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