(Makes about 14 truffles)
-1 cup dried cranberries
-6 tablespoons coconut butter (not coconut oil, you can sub 5 and 1/2 tablespoon shredded coconut and 1/2 tablespoon coconut oil)
-1/2 cup raspberries (I used frozen and let them thaw)
-1/2 cup pecans
-2 tablespoons cacao powder
-1 cup melting chocolate of your choice and 1/2 a teaspoon coconut oil (I used vegan chocolate chips)
Add everything except for the melting chocolate and 1/2 a teaspoon of coconut oil to your food processor and mix until there are not more chunks. The mixture should be slightly moist.
Form into small balls and place in the freezer for about an hour. Once they are hard, coat with chocolate and place them back into the freeze for a few minutes. I double coated them with chocolate so I could leave them out at room temperature. If you are using shredded coconut and coconut oil, you will need to keep them refrigerated.