Raspberry Bombs
Raspberries are awesome! They’re high in antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline. Plus their rich colour and their sweet but tart flavour make them perfect for desserts!
INGREDIENTS
- 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
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* This amount will coat half of the balls - double coating recipe to coat all
INSTRUCTIONS
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Blitz the almonds in food processor/blender of choice. (Whether you blitz to a fine powder of leave them a little crunchier is up to you.)
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Add remaining ingredients to food processor/blender and blitz. You may need to stop and scrape down sides of dish then continue to blitz further.
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Once well combined, roll into balls
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Pop in fridge or freezer to set.
If you want to use the chocolate coating….-
Melt chocolate using your preferred method
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Add coconut oil and mix well to combine
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Dip raspberry bombs into melted chocolate then place on tray lined with baking paper and use a tooth pick to dip the balls in the chocolate mix
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Pop in fridge or freezer to set.
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Once set store these in the fridge or freezer so that they keep longer (I prefer freezer)
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Tip: You can also roll them in coconut, crushed nuts or cacao.
RECIPE NOTESThis batch made 24 Raspberry Bombs - 56 calories each without chocolate coating, 72 calories each with chocolate coating
Thanks so much Shelley Robb for the recipe!
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