Coconut Raspberry Fat Bombs
These coconut raspberry fat bombs offer a creamy texture with a bright, tangy berry flavor in a simple no-bake treat.
Equipment
- Mixing bowl
- Freezer
- Scoop
- Tray
- Spatula
- Fork
Ingredients
Base
- 1 cup coconut cream thick chilled
- 1/2 cup shredded coconut unsweetened
- 2 tbsp coconut oil melted
- 1/3 cup raspberries mashed fresh or frozen
Sweetener
- 2 tbsp powdered erythritol or preferred sweetener
Instructions
- Mix coconut cream, shredded coconut, melted oil, and mashed raspberries until smooth and creamy.
- Add sweetener and stir thoroughly until evenly combined and slightly thick.
- Scoop mixture into small portions and shape into uniform balls.
- Place on tray and freeze until firm but still slightly creamy inside.
- Serve chilled for best texture and balanced sweet-tart flavor.
Notes
Freeze longer for firmer texture or less for softer bites. Keep mixture cold while shaping to avoid melting. Add vanilla or coat in chocolate for variation. Store in airtight container in freezer. Let sit briefly before serving for ideal consistency and easier handling.