| Servings |
balls
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Ingredients
- 1 cup raw almonds
- ½ cup desiccated coconut
- 1 cup frozen raspberries
- 3 medjool dates seeds removed
Chocolate coating (optional)
- 40 g dark chocolate I use 70% cacao
- 1 tsp coconut oil
- * This amount will coat half of the balls - double coating recipe to coat all
Ingredients
Chocolate coating (optional)
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Instructions
- Blitz the almonds in food processor/blender of choice. (Whether you blitz to a fine powder of leave them a little crunchier is up to you.)
- Add remaining ingredients to food processor/blender and blitz. You may need to stop and scrape down sides of dish then continue to blitz further.
- Once well combined, roll into balls
- Pop in fridge or freezer to set.
If you want to use the chocolate coating….
- Melt chocolate using your preferred method
- Add coconut oil and mix well to combine
- Dip raspberry bombs into melted chocolate then place on tray lined with baking paper and use a tooth pick to dip the balls in the chocolate mix
- Pop in fridge or freezer to set.
- Once set store these in the fridge or freezer so that they keep longer (I prefer freezer)
- Tip: You can also roll them in coconut, crushed nuts or cacao.
Recipe Notes
This batch made 24 Raspberry Bombs - 56 calories each without chocolate coating, 72 calories each with chocolate coating