Dark chocolate raspberry truffles

In a bowl, mix together the cocoa powder, pureed apple, honey and vanilla extract until smooth.

Place the bowl in the refrigerator and chill for at least an hour.

Divide the mixture into 16 pieces. Working one piece at a time, roll into a ball, then flatten out. Place a raspberry into the centre and fold up the edges creating a ball shape again. Place onto a sheet of greaseproof paper. Chill before serving.