No-Bake Raspberry Coconut Balls – Easy, Delicious Treats
Easy no-bake raspberry coconut balls made with coconut cream, shredded coconut, and a fresh raspberry center for a light, fruity, tropical treat.
Ingredients
- 1 cup shredded coconut (plus extra for coating)
- 1/2 cup chilled coconut cream
- 1/4 cup coconut oil, melted
- 1 tablespoon honey or maple syrup (or agave syrup)
- 1/2 teaspoon vanilla extract
- Fresh raspberries
- Optional: 1 tablespoon chia seeds or flax seeds
Instructions
- In a mixing bowl, combine the shredded coconut, chilled coconut cream, melted coconut oil, honey (or maple/agave), and vanilla extract. Stir until well combined.
- If using chia seeds or flax seeds, stir them into the mixture.
- Take a small spoonful of the mixture and flatten it gently in your palm.
- Place a fresh raspberry in the center and wrap the coconut mixture around it, forming a smooth ball.
- Roll each ball in extra shredded coconut to coat.
- Place the balls on a tray or plate and refrigerate for 1–2 hours until firm.
- Serve chilled and enjoy.
Notes
- Use maple or agave syrup to keep the recipe vegan.
- Add lemon or lime zest for a citrus twist.
- Drizzle with melted dark chocolate for a richer treat.
- If the mixture is too wet, add more shredded coconut; if too dry, add more coconut cream or a bit of coconut oil.