This yummy recipe is inspired by my mint coconut bites here. So if you loved them or even if you didn’t then I would recommend giving these a try. Pretty low fat and pretty tasty. The great thing about making things like this at home is that you know exactly what’s gone into the recipe. Most of the time it’s pretty simple ingredients that you have in your cupboard.
This picture with the coconut gives me lots of winter and Christmas vibes. Does it not remind you of snow? I’m sorry but I’m one of those people who get excited about Christmas in August :). Anyway enough with the weather. The recipe is below. Enjoy!
100g Frozen Raspberries
100g Desiccated Coconut
1tbsp Golden Syrup or other of your choice
1tbsp Chia Seeds
1tbsp Coconut Oil
1/2tsp Vanilla extract
2tsp Bioglan Supergreens Berry Burst Powder (Optional)
100g Dark Chocolate
1 1/2 tbsp Coconut oil
1tsp Sweet Freedom Chocolate Pot (optional)
Toppings of your choice (optional) – I used a mix of desiccated coconut, frozen raspberries, and cocoa nibs
Method (makes 24)
Start by placing your coconut in a bowl and mixing with the Bioglan powder. If you’re not using Bioglan powder you could substitute with some blended beetroot or possibly red food colouring. I find that the powder gives the recipe an extra boost of both colour and nutrients. Not essential though to the recipe 🙂
Now blend your frozen Raspberries and add them to the coconut mix. I would recommend using a high-speed blender on the highest setting to make short work of the raspberries. They don’t need to be blended completely. Look for a consistency closest to the picture below.
Adding to the coconut mix you can already see the beautiful colour coming through.
Now add the rest of your filling ingredients to the mix. This includes syrup, chia seeds, coconut oil and vanilla extract. You may wish to melt your coconut oil before hand depending on how warm it is in your house. If you have a warm house it may already be melted. Give it a good stir.
The mixture should become quite stodgy and easy to manipulate into shapes.
From here it’s up to you which shapes you mould them into. The easiest, in my opinion, is probably rolling the mixture in your hands to make balls. I felt creative making this recipe though so I put some of the mixture (around 1/3) into a pyramid ice cube tray which also worked pretty well. You could maybe even try moulding the mixture into squares using your hands. Ooooh or love hearts if you create your own mould or buy one. These would be a perfect valentines day treat.
Once you’ve moulded all your mixture into the desired shapes freeze them for the next 2-3 hours or preferably overnight.
Once frozen put them all onto a board. You can see the pretty shape the ice cube tray made.
Chocolate time! Add all your chocolate coat ingredients into a bowl. Either pop it into the microwave for 30 seconds to melt or you can pop it on the stove. I use the microwave method as it’s quicker.
Start coating your bites. This is another step you can get creative with and choose how you want to do it. I chose to coat some all over with chocolate and then others I put a sprinkle over and left them bare so you could see the colours. It’s up to you though. Have fun with it.
Note – If you’re using toppings don’t forget to add them on once you’ve added your chocolate.
I made a combination of balls and pyramids. I left some bare. Coated some thoroughly and used a mixture of different toppings. Very pleased with how they turned out.
This recipe is pretty simple just like the mint bites but they are so damn tasty.
Don’t fret if you have leftover dark chocolate which I did the first time around as I added too much coconut oil! I placed the leftovers into a mould to make into mini chocolate bars. You could also place the mix into a small tub or an ice cube tray.
What’s your favourite combo? I think I like the chocolate coated ones with the cocoa nibs. The bare ones are pretty darn great though as they show the beautiful colour more. Maybe I should make these again for Christmas.
The sweetness of the syrup and the vanilla compliment the raspberry sharpness very well and the coconut just gives it that wonderful texture and an extra level of flavour. Fab.
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