INSTRUCTIONS:
1 cup raw almonds
½ cup desiccated coconut
1 cup frozen raspberries
3 Medjool dates - seeds removed
CHOCOLATE COATING (OPTIONAL)
40 g dark chocolate - I use 70% cacao
1 tsp coconut oil
*This amount will coat half of the balls - double coating recipe to coat all
INSTRUCTIONS:
Blitz the almonds in a food processor/blender of choice. (Whether you blitz to a fine powder of leave them a little crunchier is up to you.)
Add remaining ingredients to food processor/blender and blitz. You may need to stop and scrape down sides of the dish then continue to blitz further.
Once well combined, roll into balls
Pop in fridge or freezer to set.
IF YOU WANT TO USE THE CHOCOLATE COATING...
Melt chocolate using your preferred method
Add coconut oil and mix well to combine
Dip raspberry bombs into melted chocolate then place on a tray lined with baking paper and use a toothpick to dip the balls in the chocolate mix
Pop in fridge or freezer to set.
Once set store these in the fridge or freezer so that they keep longer (I prefer the freezer)
Tip: You can also roll them in coconut, crushed nuts or cacao.
RECIPE NOTES:
This batch made 24 Raspberry Bombs-
56 calories each without chocolate coating,
72 calories each with chocolate coating