These raspberry and coconut balls are one of those recipes I come back to again and again – not just because they’re easy, but because they taste amazing every single time. Made with just four ingredients and no oven in sight, 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 20-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
Fridge: Not recommended – they’re best stored in the freezer.
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
4 Ingredients Raspberries & Coconut Balls
Ingredients
- 50 g shredded coconut
- 100 g frozen raspberries
- 20 g honey or maple syrup
- 80 g dark chocolate I have used 70%
Instructions
- Add raspberries, shredded coconut and honey into a food processor and blitz until well incorporated.
- Shape into balls and put them into a plate (make sure you have some baking paper in the plate so the balls won’t stick).
- Leave in the freezer to set for a couple of hours until they go solid.
- Melt the dark chocolate (I used the microwave).
- Take the balls out of the freezer and roll into the dark chocolate.
- Put back in the freezer for 10 minutes so the chocolate harden up.