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.
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)
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.
Notes
Use maple syrup instead of honey to keep the recipe fully vegan.
Substitute almond flour with oat flour or finely ground oats if needed.
Add chia seeds or finely chopped nuts for extra texture.
Drizzle with melted dark chocolate for a richer variation.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack/Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
