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.
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 published by kind permission of Hachette
Clean Living Quick and Easy by Luke Hines and Scott Gooding