Frozen Raspberry & Coconut Bites

Four chocolate-covered raspberry coconut truffles on a plate, topped with raspberry bits.

Frozen Raspberry & Coconut Bites

These delicious Frozen Raspberry & Coconut Bites are a decadent yet whole-foods dessert that is both refreshing and rich. Made with just a handful of ingredients, they are simple to prepare and vegan friendly.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 35

Total Time 55

Servings servings

Calories 208kcal

Equipment

Food processor

Ingredients

1 cup frozen raspberries (145g) plus a few extra to decorate
1/2 cup coconut cream (45g)
1/2 cup dessicated coconut (55g)
1 tbsp maple syrup (20ml)
7 oz dark chocolate (200g) melted
1 tbsp coconut oil (15g)

Instructions

Add all ingredients except chocolate and coconut oil to a food processor. Blitz for 1-2 minutes until well combined. The mixture should be mostly smooth but still have a visible grainy coconut texture.
Transfer the mixture to a bowl and place in the freezer until firm enough to roll into balls (about 20 minutes). Scoop about 2 tbsp of the mixture at a time and roll into balls (grease your hands with a little coconut oil if too sticky). Place the balls in the freezer for 15 minutes.
Line a large food storage container with parchment paper. Take a few extra frozen raspberries from the freezer and crumble them with your fingers to use as a topping.
Add melted chocolate and coconut oil to a small bowl and stir to combine.
Working quickly, coat one raspberry ball in the melted chocolate. Place onto parchment paper and top with crumbled raspberries before the chocolate sets.
Continue until all balls are coated in chocolate, then seal the container and store in freezer for up to 2 months.
Before eating, allow bites to thaw for 10-20 minutes - they taste best if the filling has softened a little. Enjoy!

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