Vegan Raspberry Curd Balls recipe

Raspberry curd balls

Prep Time 45 mins
Cook Time 30 mins
Cooling 2 hrs
Total Time 3 hrs 15 mins
Course Ball dessert
Cuisine "Curd" dessert


  • 2 Chocolate Melting Pot or Milk Pot
  • 1 Wooden spoon
  • 1 Fork


  • "Curd" base:
  • 100 g Millet
  • 300 ml Plant-based milk
  • 1,5 tbsp Date mass
  • 0,5 Lemon grated zest and juice
  • 3 tsp Plantain seed husks
  • Filling:
  • Raspberry jam*
  • For coating:
  • 200 g 70% dark chocolate
  • Decoration:
  • 15 g Dried raspberry


  • First, cook the millet with the date mass in milk.
  • When the millet is soft, let it cool.
  • After the millet has cooled, add the plantain seed husks, grate the lemon peel, twist the lemon and mix thoroughly.
  • With wet hands, shape it into balls about the size of walnuts.
  • Make an indentation in the center with your finger or a spoon and add half a teaspoon of raspberry jam.
  • Put the balls in the fridge until you make the chocolate.
  • Melt ⅔ of the dark chocolate over steam.
  • When the chocolate has melted, take it off the stove and add the remaining dark chocolate.
  • After this chocolate has melted, dip the balls one by one and roll them thoroughly in the melted chocolate.
  • Place on a tray and sprinkle dried raspberries on top.
  • Then put the balls in the fridge for half an hour.
Keyword "curd" dessert, ball dessert, chocolate, chocolate dessert, datemass, dessert, gluten free, lactose free, raspberry, Raspberry jam, vegan

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