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Coconut & Raspberry Fudge Balls

INGREDIENTS

  • 100g desiccated coconut
  • 100g creamy almond butter
  • 2 tbsp coconut blossom
  • 1 tsp organic vanilla extract
  • 15g coconut butter
  • 100g frozen berries
  •  

EXTRA:

  • 15g desiccated coconut
  •  

OPTIONAL:

  • Replace the almond butter with cashew butter
  • Replace coconut blossom with agave syrup or other sweetener you like
Coconut & Raspberry Fudge Balls
18 March, 2015
  • Vegan
  • Vegetarian
Herbi & Carni

If you love coconut then these little balls of healthy and nourishing 'treatness' are for you. The fudgy texture makes you feel wickedly indulgent. Tony (aka Carni) devoures these which I'm thrilled about as it's a far healthier option to his normal shop-bought chocolate bars.

Plus there are so quick and easy to make, excluding the time they take to harden up in the fridge.

Whizz up the coconut and almond butter in a food processor until smooth. Depending on your food processor there may be a bit of bite left. Just ensure it's smooth enough for you to enjoy. 

Next add in the vanilla extract, coconut blossom and coconut butter and whizz again until smooth and combined. 

Break up the raspberries so you have little bits and mix through the mixture to evenly spread. Depending on your processor it may be easier to do this step in a bowl or mix the raspberries through the mixture with a large spoon. 

Shape into balls, roll in the extra dessicated coconut, if using. Freeze for 15 minutes then refrigerate for up to an hour or until you are ready to use them later. Enjoy with your favourite herbal tea. 

These fudge balls only ever last 2-3 days here, if not eaten beforehand of course.

TIP:

As you make the balls ensure you roll each one as made. Otherwise I've found they dry out and the coconut may not stick to the fudge ball. If this does happen just roll the ball in your hand until it becomes moist enough for the coconut to stick.