These scrumptious little morsels are dairy-free, refined sugar-free, and are absolutely delicious! They make a great wholesome snack or dessert, and would also be wonderful for gifting. They can also be served as a frozen dessert, but they’re just as good at room temperature.
Ingredients
1 1/2 cups desiccated coconut
1 1/4 cups frozen raspberries
1 tbs maple syrup
200 g 70% cocoa dark chocolate
Method
STEP 1 In a food processor, blitz coconut and raspberries with the maple syrup until the mixture holds its shape when pressed together. It may take a few minutes. Working quickly, form into small balls and place on a tray lined with baking paper. Place in the freezer for an hour.
STEP 2 Melt chocolate in a bowl over a saucepan of simmering water. Remove balls from freezer and one by one, dip them in chocolate, allowing the excess to drip off. Leave to set on a sheet of baking paper.
STEP 3 Refrigerate until ready to serve.
Notes
Freezing the balls makes them easier to handle when dipping in chocolate.
You could use fresh raspberries if they are in season and abundant.
