Raspberry & Coconut "Snowballs"

 

Ingredients:

100g coconut flakes
100g creamy almond butter
2 tbsp organic maple syrup
1 tsp organic vanilla extract
15g cacao butter, melted and cooled
100g frozen raspberries
4 tbsp desiccated coconut

Method:

If you love coconut and raspberries then these little balls of 'treatness' are for you. The fudgy texture makes you feel wickedly indulgent.

Blend the coconut and almond butter in a food processor until smooth. 

Next add in the maple syrup, vanilla extract and cacao butter and blend again until smooth and combined. 

Add the raspberries and blend until the whole mix is smooth. 

Sprinkle the four tablespoons of desiccated coconut on a plate.

It gets a bit messy now but I find it very comforting. Scoop out tablespoons of the coconut and raspberry mix and shape into balls. Roll them in th dessicated coconut and place on a parchment-lined tray. Refrigerate for twenty minutes. Enjoy with your favourite herbal tea.  

I won't eat these all at once so after removing from the fridge I will eat one then I freeze the rest on a parchment lined tray. Once frozen I store them in a suitable container in the freezer. When I want one I take one out and let it defrost for about 20 minutes. It's not as fudgy as the day they were made but still delicious. I usually make these and we eat them over a week or so.