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.
4tablespoonscoconut creamI used the solids from a can of coconut milk - $0.50
3tablespoonsmaple syrup - $1.41
3tablespoonsfreeze-dried raspberriescrushed into a powder - $1.99
2tablespoonscoconut oil - $0.48
About 4oz(112 grams) dark chocolate- $0.62
Instructions
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).