Ingredients
Scale
- 1 cup shredded coconut (plus extra for coating)
- 1/2 cup coconut cream
- 1/4 cup melted coconut oil
- 1 tablespoon honey or maple syrup
- Fresh raspberries
Instructions
- In a food processor, blend together shredded coconut, coconut cream, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth.
- Take small portions of the mixture and flatten them slightly; place one raspberry in the center of each piece. Fold the mixture around the raspberry to form a ball.
- Roll each ball in additional shredded coconut until coated.
- Place on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 0mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg