Imported from Instagram
Raspberry Coconut Balls
No-bake vegan snack balls made with coconut yogurt, shredded coconut, almond butter, syrup, and raspberries. The raspberry is enclosed in the coconut mixture, and the finished balls are rolled in coconut.
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Ingredients
- 200 g coconut yogurt
- 150 g shredded coconut (Plus more for rolling; the additional amount is unspecified.)
- 1 tbsp white almond butter (Use 1–2 tbsp.)
- 50 g maple syrup or date syrup (Choose either maple syrup or date syrup.)
- 80 g raspberries (Fresh or frozen; place one raspberry in the center of each ball, if possible. The source also describes using individual raspberries for the filling.)
Steps
- 1
Place the coconut yogurt, shredded coconut, almond butter, and maple syrup or date syrup in a bowl. Do not add the raspberries yet.
- 2
Mix the ingredients until they form a firm, shapeable mixture.
- 3
Place 1–2 tablespoons of the mixture in the palm of your hand and press it flat.
- 4
Place one raspberry in the center of the flattened mixture.
- 5
Use your hands to shape the mixture into a ball, enclosing the raspberry inside.
- 6
Roll the ball in additional shredded coconut.
- 7
Chill the finished coconut balls before serving. The source does not specify a chilling duration.
Notes
The source does not specify the number of balls produced or the chilling time. The serving estimate assumes approximately 10 balls.
Nutrition per serving
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