Go Back
–+ servings
White Chocolate Raspberry Truffles

Irresistible White Chocolate Raspberry Truffles You’ll Love

Discover how to make delicious White Chocolate Raspberry Truffles using simple ingredients that satisfy any sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 truffles
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 2 cups Oats Can substitute with quick oats for a softer bite.
  • 1/2 cup Cocoa Powder Use unsweetened cocoa for less sweetness.
  • 1 large Banana Acts as a natural sweetener and binder.
  • 1/4 cup Maple Syrup (optional) Agave syrup can be used as a substitute.
  • 1 cup Chocolate Chips Can replace with dairy-free chips for a vegan option.
Variations
  • 1/2 cup Nuts (e.g., walnuts or pecans) Add for a satisfying crunch.
  • 1/2 cup Dried Fruits (e.g., raisins or cranberries) Add for a fruity twist.
  • 1/4 cup Vanilla Protein Powder Add for a protein-packed version.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • spatula
  • Tablespoon

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mash one ripe banana in a large mixing bowl until smooth and creamy.
  3. Combine oats, cocoa powder, and optional maple syrup with the mashed banana.
  4. Fold in chocolate chips and any desired mix-ins.
  5. Scoop portions of the cookie batter onto the prepared baking sheet.
  6. Bake for 10-12 minutes until edges are set and tops are shiny.
  7. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 120mgFiber: 3gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!