Raspberry Coconut Chocolate Bites

30 mins
Serves 12
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Directions

  1. 1Add the first 4 ingredients to a food processor or high-powered blender and blend until you get a sticky mixture.
  2. 2Add the first 4 ingredients to a food processor or high-powered blender and blend until you get a sticky mixture.
  3. 3Add the first 4 ingredients to a food processor or high-powered blender and blend until you get a sticky mixture.
  4. 4Scoop a tablespoon at a time and press down into the bottom of a silicone or lined mini cupcake pan, flattening the top.
  5. 5Scoop a tablespoon at a time and press down into the bottom of a silicone or lined mini cupcake pan, flattening the top.
  6. 6Scoop a tablespoon at a time and press down into the bottom of a silicone or lined mini cupcake pan, flattening the top.
  7. 7Melt chocolate using the double boiler method or in the microwave at 30 sec intervals.
  8. 8Melt chocolate using the double boiler method or in the microwave at 30 sec intervals.
  9. 9Melt chocolate using the double boiler method or in the microwave at 30 sec intervals.
  10. 10Pour over the raspberry coconut mixture, top with freeze-dried raspberries if desired, and refrigerate for about 30 minutes or until the chocolate sets.
  11. 11Pour over the raspberry coconut mixture, top with freeze-dried raspberries if desired, and refrigerate for about 30 minutes or until the chocolate sets.
  12. 12Pour over the raspberry coconut mixture, top with freeze-dried raspberries if desired, and refrigerate for about 30 minutes or until the chocolate sets.

Ingredients

  • 1.5 cups unsweetened dessicated coconut
  • 1.5 cups unsweetened dessicated coconut
  • 1.5 cups unsweetened dessicated coconut
  • 1 cup frozen or fresh raspberries
  • 1 cup frozen or fresh raspberries
  • 1 cup frozen or fresh raspberries
  • 1 Tbsp pure maple syrup
  • 1 Tbsp pure maple syrup
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 80 g dark chocolate, chopped
  • 80 g dark chocolate, chopped
  • 80 g dark chocolate, chopped
  • 1 handful freeze-dried raspberries, for topping
  • 1 handful freeze-dried raspberries, for topping
  • 1 handful freeze-dried raspberries, for topping

Equipment

food processorhigh-powered blendersilicone or lined mini cupcake pan

Tips

  • Enjoy and store leftovers in the fridge for up to a week or in the freezer for up to 3 months.