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Raspberry Coconut Balls

Vibrant, no-bake energy bites made with fresh raspberries and coconut. A healthy, gluten-free treat with a stunning pink center.
Print Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 15 Balls
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Mixture
  • 1 cup raspberries fresh or frozen (thawed)
  • 2 cups desiccated coconut unsweetened
  • 0.5 cup almond flour
  • 3 tbsp maple syrup or honey
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
Coating
  • 0.5 cup desiccated coconut for rolling

Equipment

  • Mixing bowl
  • Fork or Potato Masher
  • Shallow Dish for coating

Method
 

  1. Mash the raspberries in a large bowl until broken down into a chunky puree.
  2. Add maple syrup, melted coconut oil, and vanilla. Mix well.
  3. Stir in 2 cups desiccated coconut, almond flour, and salt until a sticky, bright pink dough forms.
  4. Cover and refrigerate for 20-30 minutes to firm up.
  5. Scoop tablespoons of dough and roll into balls.
  6. Roll each ball in the extra desiccated coconut to coat completely.
  7. Refrigerate for another 20 minutes before serving.

Notes

Store in the refrigerator for up to 5 days. If the dough is too wet to roll, add a teaspoon more coconut flour.