Goats’ cheese and raspberry truffles

Goats’ cheese and raspberry truffles

Healthy option

Truffles needn’t be only made with chocolate, these creamy tasting truffles speckled with a fresh fruity raspberry burst are great served straight from the fridge. Rich in calcium to aid bone strength and density they are also a good source of protein and they are low in sugar.

  • Makes 16
  • Prep 15 minutes
  • Chill 1 hour
  • 150g/5oz rindless French soft goats’ cheese
  • 1 teaspoon runny honey
  • ½ teaspoon vanilla extract
  • Pinch salt
  • 75g/3oz raspberries
  • 25g/1oz pistachio nuts, finely chopped
  • 1 tablespoon raw cacao powder
  1. Add the goats cheese, honey, vanilla and salt to a bowl and fork together until just mixed.  Add the raspberries break up with the fork and lightly mix into the goats cheese mix.
  2. Scoop heaped teaspoons of the mixture on to a small baking sheet to make about 16 rough shaped mounds.
  3. Spoon the chopped pistachio nuts on to a saucer and the cocoa on to a second saucer. Roll half the truffles in to the pistachio nuts, one at a time until evenly coated then add to petites four cases.
  4. Roll the remaining truffles in the cacao, add to petites four cases then chill for at least 1 hour until firm. Pack into an airtight box, store in the fridge and eat within 2 days.

Cook’s tip

Serve these tasty snacks with coffee or as a healthy snack.

The multi nationality of the ASF staff brings a great diversity and experience to the team. - Maria Baptista, Import Technical Manager ASF