Raspberry Coconut Bites

Instructions

1. Step 1

   Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Melt the coconut oil in a small saucepan over low heat, then remove it from the heat and let it cool slightly.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Coconut Oil

   Cookware: small saucepan

3. Step 3

   Gently rinse the raspberries and pat them thoroughly dry.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Raspberry

4. Step 4

   Add 120 gr coconut, the almonds, and the salt to a food processor. Pulse until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 100.0 gr Almond, 1.0 gr Fine Salt, 120.0 gr Unsweetened Shredded Coconut

   Cookware: food processor

5. Step 5

   Add the prepared raspberries and coconut oil, followed by the maple syrup and vanilla extract. Pulse until the mixture forms a moist dough that holds together when pressed.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: food processor

6. Step 6

   Transfer the mixture to a mixing bowl and refrigerate until firm enough to shape.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Place the remaining 40 gr coconut in a small bowl. Divide the chilled mixture into 16 portions, roll each into a ball, coat with coconut, and arrange on the prepared baking sheet.

   Timer: 10 min (fixed)

   Ingredients used: 40.0 gr Unsweetened Shredded Coconut

   Cookware: baking sheet, small bowl

8. Step 8

   Refrigerate the bites until set before serving.

   Timer: 15 min (fixed)

   Cookware: baking sheet