Add all ingredients for the filling to a Vitamix or food processor and pulse on low speed until the dates are broken down and it is a thick paste-type consistency, but making sure you don't over process it.
Take out a spoonful at a time and roll into a ball shape. They will be slightly soft, but should hold the shape of a ball.
Place them on a baking sheet lined with parchment paper and place in the freezer while you prepare the chocolate topping.
Prepare the chocolate topping:
Add all the ingredients for the chocolate topping to a small bowl and stir until it is well blended and smooth.
Remove the truffles from the freezer and gently place each one in the bowl of chocolate topping, one at a time, gently rolling them to make sure they are completely covered.
Optional: Sprinkle organic shredded coconut on the top.
Place the coated truffles back on the baking pan and return to the freezer to harden for approximately 30-60 minutes.
Store them in the refrigerator or freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
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The recipe and photographs for "Clean Eating Vegan Raspberry Truffles" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/clean-eating-vegan-raspberry-truffles/