Description
Delicious and easy-to-make chocolate raspberry coconut bites, perfect for a sweet treat!
Ingredients
Scale
- 1 cup frozen raspberries (approx. 200g; plus extra for topping)
- 1 cup desiccated coconut (approx. 110–120g)
- 2–3 tablespoons maple syrup (approx. 30–45ml)
- 7–9 oz dark chocolate (approx. 200–250g)
- 1 teaspoon coconut oil (optional, approx. 5ml; for smoother chocolate)
- Flaky sea salt (for topping)
Instructions
- Add the raspberries, desiccated coconut, and maple syrup to a bowl. Mash together with a fork or potato masher until combined. The mixture should be thick and slightly sticky but hold its shape.
- Scoop and press into small balls or compact mounds using your hands. If it feels too soft, add a little more coconut.
- Place onto a lined tray and freeze for 20–30 minutes, until firm.
- Melt the dark chocolate with the coconut oil (if using) until smooth.
- Dip each piece into the chocolate, coating fully, then place back onto the tray.
- Sprinkle with flaky sea salt and freeze again for 10–15 minutes until set.
Notes
- These bites can be stored in the freezer for a refreshing snack any time.
- Feel free to adjust sweetness by varying the amount of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg