No-Bake Raspberry Coconut Balls – Easy, Delicious Treats
Easy no-bake raspberry coconut balls made with coconut cream, shredded coconut, and a fresh raspberry center for a light, fruity, tropical treat.
Equipment
- mixing bowl
- Spoon
- Tray
Ingredients
- 1 cup shredded coconut plus extra for coating
- ½ cup chilled coconut cream
- ¼ cup coconut oil melted
- 1 tablespoon honey or maple syrup (or agave syrup)
- ½ teaspoon vanilla extract
- Fresh raspberries
- 1 tablespoon chia seeds or flax seeds (optional)
Instructions
- In a mixing bowl, combine the shredded coconut, chilled coconut cream, melted coconut oil, honey (or maple/agave), and vanilla extract. Stir until well combined.
- If using chia seeds or flax seeds, stir them into the mixture.
- Take a small spoonful of the mixture and flatten it gently in your palm.
- Place a fresh raspberry in the center and wrap the coconut mixture around it, forming a smooth ball.
- Roll each ball in extra shredded coconut to coat.
- Place the balls on a tray or plate and refrigerate for 1–2 hours until firm.
- Serve chilled and enjoy.
Notes
Use maple or agave syrup to keep the recipe vegan. Add lemon or lime zest for a citrus twist. Drizzle with melted dark chocolate for a richer treat. If the mixture is too wet, add more shredded coconut; if too dry, add more coconut cream or a bit of coconut oil.
Nutrition
Serving: 1ballCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 5mgPotassium: 100mgFiber: 1gSugar: 7gVitamin C: 5mgCalcium: 1mgIron: 2mg
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