These Frozen Raspberry & Coconut Bites with Dark Chocolate are a delicious and healthy treat that are super simple to make. They’re rich in antioxidants and have the right balance of sweet and tart — plus, the desiccated coconut adds a satisfying crumbly chewy bite (think raspberry bounty bar). They’re easy to make, super tasty, and can be stored for up to two months in the freezer, making them perfect for a quick snack or dessert.
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Why You’ll Love This Recipe
- They’re made of whole-food ingredients and are less processed than your standard store bought dessert or ice cream.
- They’re easy to make and need only a few ingredients.
- They have a long shelf life since they can be stored in the freezer for up to two months. Just pop some out whenever you get a craving for something sweet.
Ingredients You’ll Need
The great thing about this recipe is that it only requires a few ingredients, and they’re all frozen or long-life pantry items, so if you keep a well-stocked kitchen, you’ll probably have most of these already.
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but here’s a shopping list of everything you’ll need:
- Dark chocolate
- Coconut oil
- Frozen raspberries
- Desiccated coconut
- Canned coconut cream (scoop out the solid part at the top and leave the water as much as possible)
- Maple syrup
Instructions
Here’s how to make these delicious raspberry chocolate bites – they should only take you about 15-20 minutes of hands-on time. The hardest part is waiting for the mixture to chill in the freezer before you can sample them!
Remember to check out the the measurements and details in the recipe card at the bottom of this post.
Step One: Combine all ingredients except the chocolate and coconut oil in a food processor.
Step Two: Blitz for 1-2 minutes until the mixture is mostly smooth and well combined (but still has the grainy coconut texture).
Step Three: Chill the mixture in the freezer until it is firm enough to be shaped into balls. Roll into balls and return to the freezer for 20 minutes.
Step Four: Mix melted dark chocolate and coconut oil together in a bowl.
Step Five: Working quickly and one at a time, coat each ball in the chocolate, then place onto parchment paper and top with crumbled frozen raspberries before the chocolate sets. Continue until all balls are done, then return to freezer to set.
Step Six: Keep the bites in an airtight container in the freezer for up to two months. Thaw at room temperature for 10-20 minutes before serving. Enjoy!
Substitutions & Variations
This recipe requires so few ingredients, but you can make a couple of substitutions if you’re in a pinch:
- Frozen raspberries – could be swapped for another frozen berry, like blackberries, blueberries or strawberries.
- Maple syrup – use honey (if you’re not vegan) or agave syrup instead.
- Dark chocolate – replace with vegan milk chocolate for a sweeter coating. Personally I think dark is best as it is less sweet and gets balanced out with the maple syrup.
Equipment
For this recipe, you’ll need a food processor to chop the the raspberries, coconut, and other ingredients into a shapeable mixture. I’ve been using the Breville Sous Chef Pro for over a decade now and it’s still working like a dream. It’s high-powered, reliable and really sturdy. So if you’re in the market for a food processor, I’d highly recommend investing in one.
You can use a blender for this recipe, but you’ll need to blend the raspberries, coconut cream and maple syrup first without the coconut. Then add in the coconut and pulse until just combined. Don’t leave it running for longer than a few seconds or the coconut will begin to turn into a smooth butter. We don’t want that. We want it to break down just a little and retain that chewy coconut texture. We’re aiming for bounty-bar texture.
If you don’t have a food processor or a blender, don’t worry, I have other options for you – scroll down to the More Recipes section of this post for similar whole-food treat ideas.
Expert Tips
After chilling the raspberry-coconut mixture, I lightly grease my hands with a tiny bit of coconut oil before rolling them into balls. It keeps everything from sticking and makes the process so much smoother—and faster!
FAQ
Frozen raspberries work best for this recipe as they help the mixture firm up better. Fresh raspberries will be too soft.
Coconut oil can be omitted, however it will mean your chocolate is a bit more brittle and may break apart more easily when you bite into it. It will still taste great, just a bit messier to eat. Make sure to leave the bites to sit at room temperature for a good amount of time and it will help minimise the cracking.
Keep the raspberry bites in an airtight container in the freezer for up to 2 months. Make sure to thaw them for 10-20 minutes before eating for the best texture.
More Recipes
If you love whole-food treats like this, then make sure to try my Date Fudge Truffles, too – they are so rich and made from just three ingredients. Or if you’re looking for a recipe without a food processor, try the viral TikTok Blueberry Yogurt Bites (they’re very similar to this recipe but creamier), my Pistachio Trail Mix Rocky Road or these Chocolate PB Rice Cakes.
And if you want to try something a little more unusual, this fun Southern-Strawberry Praline Crunch Salad from Call Me PMC is a must-try berry dessert.
Let me know if you try these Frozen Raspberry & Coconut Bites! I’d love to know what you thought of them. You can leave a comment and star rating below or tag me in your photos on Instagram @glowdiaries___ 🙂
Frozen Raspberry & Coconut Bites with Dark Chocolate Recipe
Equipment
- Food processor
Ingredients
- 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.
Video
Notes
- If your mixture feels too wet, add more desiccated coconut 1 tablespoon at a time
- If too dry, add a small splash of maple syrup
- Best eaten slightly softened after a few minutes out of the freezer
- Store in the freezer for up to 1–2 months
Tine says
i love how easy this snack is, and the tartness from the raspberries pairs so well with the chocolate.