In a blender or food processor, combine your truffle ingredients. If needed, place the mixture in the refrigerator for 10-15 minutes to firm up.
Roll the mixture into balls and place on a parchment lined baking sheet (this batch made
12 truffles).
Dip each ball into the glaze and place back onto the baking sheet.
Top with shredded coconut and freeze dried raspberries.
Store in the freezer and enjoy!
Place in the freezer while you make the glaze.
For the glaze, combine all the glaze ingredients in a blender until smooth and creamy.