30-Minute Recipes/ Dessert

Raspberry Bounty Balls

These raspberry bounty balls are a quick and easy sweet treat featuring a creamy coconut and tangy raspberry filling encased in a dark chocolate shell.

The inside of a raspberry bounty ball on a pan with other balls.

As I’ve mentioned before I’m not much into sweets. For that reason I tend to make small bite-sized treats (like these vegan mint chocolate truffles) which give me just a kick of sugar without being sickly sweet.

So the idea for these balls are obviously based on the old coconut and chocolate bounty bars. I had some freeze-dried raspberries that I picked up at Trader Joe’s so I decided to throw those into the mix too.

Freeze-dried raspberries crushed into a powder in a mortar and pestle.

Yum, the dried raspberries are super tangy and are delicious in combination with the coconut! To prep the raspberries I just ground them into a powder in my mortar and pestle. If you don’t have a mortar and pestle you can just as easily put them in a bag and crush them under a rolling pin.

After that it’s simply a question of throwing the raspberry powder, coconut and sweetener into a food processor to combine. I used maple syrup as my sweetener but agave or icing sugar would work as well. Like I said, I don’t like super sweet things so a couple tablespoons was enough but feel free to sweeten the mix to your taste.

Raspberry bounty balls filling on a sheet pan.

The recipe yielded fifteen tablespoon-sized balls. Once you’ve formed them, they only need a few minutes in the freezer to set then you can melt some dark chocolate and dip ‘em in. A little bit of extra dried raspberry powder and coconut sprinkled overtop makes a nice garnish.

Once the chocolate has set they’re ready to eat! If you’re anxious, you can put them in the fridge to set faster. Personally I prefer to eat them at room temperature because the middle is deliciously creamy and has the same texture of bounty bars.

Chocolate-covered raspberry bounty balls on a tray.

Be careful if it’s summer, though, as the chocolate coating can melt if your house is too warm. You’ll just have to eat them fast, and I’m sure that won’t be a problem!

Raspberry Bounty Balls

Print Recipe
Serves: 15 balls Cooking Time: 30 minutes Total Cost: $7.25 Cost per serving: $0.48


  • 1 cup (100 grams) shredded coconut - $2.25
  • 4 tablespoons coconut cream (I used the solids from a can of coconut milk) - $0.50
  • 3 tablespoons maple syrup - $1.41
  • 3 tablespoons freeze-dried raspberries, crushed into a powder $1.99
  • 2 tablespoons coconut oil - $0.48
  • About 4 oz (112 grams) dark chocolate - $0.62



Place all the ingredients except for the dark chocolate in a small food processor and pulse to combine, scraping down the sides as necessary.


Use a tablespoon to measure out the mixture and roll it into 15 balls (you can double the recipe if you want more). Place the balls on a sheet pan and put them in the freezer until they set. It shouldn’t take more than 5 or 10 minutes.


Melt the chocolate in a small bowl. I did it in the microwave at 60-second intervals. You can also melt it over the stove. Use a couple of forks to roll each ball in the chocolate and place them back on the pan. Sprinkle with a bit of extra raspberry powder or coconut if desired.


If it’s a cool day you can leave them to set on the counter. If you’re anxious or it’s a hot day, put them in the fridge to set. Personally, I prefer to eat them at room temperature as the filling in creamier but on hot days the chocolate coating will melt (eat fast).

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