Florencia Baldini Last Updated on May 26, 2026These raspberry and coconut bites are made with just four ingredients and they’re the kind of treat that feels indulgent but is secretly packed with nourishing, wholesome ingredients.
The sharpness of the raspberries paired with the naturally sweet coconut and rich dark chocolate gives you the most satisfying bite – sweet, tangy, chewy and chocolatey all at once. They’re ideal for batch prepping too, and I love keeping a stash in the freezer for those moments when I fancy something sweet but still want to feel good afterwards.
I actually came up with this recipe on a day when I wanted something fun to make but had very little time and not much in the cupboards. It’s proof that you don’t need a long list of ingredients or fancy equipment to make something buonissimo!
Why This Recipe Is Good For You
This recipe is a simple way to enjoy naturally sweet ingredients that are rich in nutrients. Raspberries are high in fibre and vitamin C, and coconut contains healthy fats that support energy and satiety. Combined with dark chocolate, which is packed with antioxidants, you’ve got a dessert that tastes indulgent but is full of goodness.
Tips
- Use frozen raspberries straight from the freezer: This keeps the mixture firm and helps the balls hold their shape better when rolling. If they start to defrost too much, the mixture can become too soft and sticky.
- Let them freeze properly: Don’t rush the setting time. Leave them for a couple of hours to become solid before coating in chocolate – this makes dipping much easier and avoids a melty mess.
- Melt chocolate in short bursts: If using the microwave, melt the chocolate in 30-second intervals, stirring in between to avoid burning. You can also use a bain-marie (heatproof bowl over a pot of simmering water) if you prefer.
- Roll quickly: When coating in melted chocolate, work fast so the cold balls don’t make the chocolate seize or clump. Have your baking tray ready so you can place them back in the freezer straight away.
- Try a toothpick trick: Insert a toothpick into each ball before dipping in chocolate. It gives you more control and less mess – especially helpful if you’re making a bigger batch!
Swaps
Honey: You can use maple syrup for a vegan version.
Dark chocolate: I always use 70% dark chocolate, but if you’re not used to dark chocolate, try 50–60%. The higher the cocoa content, the less sugar and more antioxidants it contains.
Shredded coconut: Desiccated coconut will also work, though it gives a slightly different texture.
Storage
Freezer: Store in an airtight container for up to 1 month. Let them sit at room temperature for 10 minutes before eating for the perfect chewy consistency.
More Raspberry Recipes
Raspberries & Coconut Bites
Video
Ingredients
- 50 g unsweetened shredded coconut
- 100 g frozen raspberries
- 20 g honey, or maple syrup
- 80 g dark chocolate, I have used 70%
Instructions
- Add the raspberries, shredded coconut and honey to a food processor and blitz until well combined.
- Roll the mixture into balls and place on a plate or tray lined with baking parchment to prevent sticking.
- Transfer to the freezer and leave to set for 2 hours until solid.
- Melt the dark chocolate in a heatproof bowl in the microwave in 30-second bursts, stirring between each interval, until smooth.
- Remove the balls from the freezer and dip each one into the melted chocolate until fully coated.
- Return to the freezer for 10 minutes until the chocolate has set firm.