Paleo Raspberry Coconut Balls
Let’s talk about these Paleo Raspberry Coconut Balls, a snack so pretty, it makes your ex’s apology text look even sadder.
They’re sweet, juicy, and refreshingly tart—kind of like that friend who tells it like it is but still brings wine.
No baking required, which means zero chance of burning anything except your patience waiting for them to chill.
These bite-sized beauties mix fruity raspberries, shredded coconut, and sass—perfect for when you want a treat and still feel virtuous.
You’ll roll them in coconut, chill them, and strut away feeling like a goddess of good choices. Go you.

Paleo Raspberry Coconut Balls
Ingredients
- 1 cup unsweetened shredded coconut
- ½ cup fresh or thawed frozen raspberries
- ¼ cup almond flour
- 2 tbsp maple syrup
- 1 tbsp coconut oil melted
- ½ tsp vanilla extract
- Pinch of sea salt
- Extra shredded coconut for coating
Instructions
- Add shredded coconut, almond flour, and sea salt to your food processor. Pulse until fine and combined.
- Toss in the raspberries, maple syrup, melted coconut oil, and vanilla. Blend until everything becomes a thick, pink mixture.
- Use a spoon or cookie scoop to shape the mixture into balls.
- Roll each one in extra coconut flakes like they’re getting dressed for brunch.
- Place in fridge for at least 30 minutes to firm up.
- Store in an airtight container and try not to eat all 12 at once.
Notes
Nutritional Values (Per Ball):
- Calories: 95
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Ball):
- Vitamin C: 6%
- Iron: 5%
- Magnesium: 4%
- Potassium: 5%
- Vitamin E: 3%
Additional Notes & Tips:
- Use freeze-dried raspberries for a tangy, chewy twist.
- Add lemon zest if you’re feeling zesty and fabulous.
- Store these in the freezer for a cold snack that won’t ghost you.
- Want crunch? Add crushed nuts to the mix or roll them in chopped almonds.
- Serve with a smile and maybe a glass of something bubbly—no judgment.