Photo of Peppermint & raspberry truffles by WW

Peppermint & raspberry truffles

1 - 2
PersonalPoints™ per serving
Total Time
30 min
30 min
These sumptuous homemade truffles are oh-so-simple to make and surprisingly low in Points


Black Beans in Water

1 can(s), large, drained

Date(s), dried

75 g

Coconut Oil

1 tablespoons

Smooth Almond Butter

1 serving(s)


1 tablespoons, level

Cocoa Powder

4 tablespoons, level

American Peppermint Extract

¼ teaspoons

Freeze Dried Raspberries

20 g


  1. Place all the ingredients in a food processor except the dried raspberries. Whizz until completely smooth.
  2. Transfer the mixture to a small bowl and chill for at least 1 hour, until firm. Pinch off small portions and roll into balls – the mixture should make around 20 truffles. Spread the freeze-dried raspberries on a plate and roll each truffle in them until completely coated.
  3. Arrange the truffles on a tray and chill for 30 minutes, or until firm, before eating. They’ll keep in the fridge in a sealed container for 5 days.


Check out the other truffle recipes for different flavours...Plain Chocolate, Rum & Coconut, Orange & Pistachio.