Choc Raspberry Coconut Bites

These bite-sized gems make a sweet and healthy treat. They’re great for when you’re on the run, although you may find it hard to stop at one.

Serves: 14

Time: 90 minutes


  • 125g fresh (or frozen and thawed) raspberries, plus extra to decorate
  • 3 cups desiccated coconut
  • 1/4 cup coconut cream
  • 2/3 cup melted coconut oil, plus 1/2 cup extra
  • 3/4 cup raw cacao powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


Line a large baking tray with non-stick baking paper. Mash the raspberries in a bowl using a fork. Add the coconut, coconut cream, coconut oil and mix until well combined. Using a two tablespoon capacity ice-cream scoop, firmly press the raspberry mixture into the scoop then turn out onto the prepared tray until you have 14 bites in total. Chill for one hour or until firm. Whisk together the cacao, maple syrup, vanilla and extra coconut oil until well combined and smooth. Immediately spoon over the tops of the coconut bites and top with extra raspberries. Serve or chill until later.

Recipe from Clean Living Quick and Easy by Luke Hines and Scott Gooding.

Also read: Kiwi Chia Trifle

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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