Name: No-Bake Raspberry Coconut Balls
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups unsweetened shredded coconut (plus extra for rolling); 1 cup almond flour; 1/2 cup freeze-dried raspberries, finely crushed; 1/4 cup raspberry preserves (preferably no added sugar); 1/4 cup maple syrup or honey; 2 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; Pinch of salt; 1–2 tablespoons plant-based milk (if needed)

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I love making these sweet and tangy No-Bake Raspberry Coconut Balls when I want something quick, nourishing, and naturally sweet. They are soft, chewy, and bursting with bright raspberry flavor, balanced perfectly with the richness of coconut and almond flour. Since there is no baking required, I can prepare them in minutes and let the refrigerator do the rest.

No-Bake Raspberry Coconut Balls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups unsweetened shredded coconut (plus extra for rolling)

1 cup almond flour

½ cup freeze-dried raspberries, finely crushed

¼ cup raspberry preserves (preferably no added sugar)

¼ cup maple syrup or honey

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

Pinch of salt

1–2 tablespoons plant-based milk (if needed for moisture)

Directions

I start by combining the shredded coconut, almond flour, crushed freeze-dried raspberries, and salt in a large mixing bowl. I mix everything well so the dry ingredients are evenly distributed.

Next, I stir in the raspberry preserves, maple syrup (or honey), melted coconut oil, and vanilla extract. I mix until a thick dough begins to form. If I notice the mixture feels too dry, I add plant-based milk one tablespoon at a time until the dough holds together when pressed between my fingers.

I scoop about one tablespoon of the mixture and roll it between my palms to form small balls. After shaping each one, I roll them in extra shredded coconut to coat evenly.

I place the balls on a parchment-lined tray and refrigerate them for at least 30 minutes to firm up before serving.

Servings and timing

This recipe makes 14 servings.

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 45 minutes

Each ball contains approximately 120 kcal.

Variations

I sometimes swap the raspberry preserves for strawberry or blueberry preserves for a slightly different fruity twist. If I want extra texture, I add a tablespoon of chia seeds or finely chopped nuts to the mixture.

For a richer flavor, I drizzle the finished balls with a little melted dark chocolate and let them set in the refrigerator. When I want a tropical variation, I add a small splash of lime juice and a bit of lime zest to enhance the tangy flavor.

Storage/Reheating

I store these raspberry coconut balls in an airtight container in the refrigerator for up to one week. They stay firm and fresh, making them ideal for meal prep.

For longer storage, I freeze them in a sealed container for up to three months. When I am ready to enjoy them, I let them thaw in the refrigerator or at room temperature for a few minutes. Since they are no-bake treats, reheating is not necessary.

FAQs

Can I make these without almond flour?

I can substitute almond flour with oat flour or finely ground rolled oats. The texture may change slightly, but the balls will still hold together well.

What if I cannot find freeze-dried raspberries?

I can pulse freeze-dried strawberries instead, or use very finely chopped dried raspberries. I make sure they are dry to avoid adding too much moisture.

Can I make this recipe vegan?

Yes, I simply use maple syrup instead of honey to keep the recipe fully plant-based.

How do I make the mixture stick together better?

If the mixture feels crumbly, I add plant-based milk one tablespoon at a time. I mix well after each addition until the dough holds its shape when pressed.

Are these suitable for meal prep?

Absolutely. I prepare a batch at the beginning of the week and store them in the refrigerator for quick snacks throughout the day.

Conclusion

I enjoy making these no-bake raspberry coconut balls whenever I need a quick, wholesome treat that satisfies my sweet cravings. They are easy to prepare, naturally sweetened, and packed with bright raspberry flavor. With minimal effort and simple ingredients, I always end up with a delicious snack that feels both refreshing and indulgent.

📖 Recipe:

No-Bake Raspberry Coconut Balls

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Author: Cheryl
Total Time: 45 minutes
Yield: 14 balls
Diet: Vegetarian

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Description

Soft, chewy no-bake raspberry coconut balls made with almond flour, shredded coconut, and freeze-dried raspberries for a naturally sweet, tangy, and wholesome treat.

Instructions

In a large mixing bowl, combine shredded coconut, almond flour, crushed freeze-dried raspberries, and salt. Mix well.
Add raspberry preserves, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir until a thick dough forms.
If the mixture is too dry, add plant-based milk one tablespoon at a time until the dough holds together when pressed.
Scoop about one tablespoon of mixture and roll into small balls using your palms.
Roll each ball in extra shredded coconut to coat evenly.
Place on a parchment-lined tray and refrigerate for at least 30 minutes until firm before serving.