Paleo Raspberry Coconut Balls
Paleo Raspberry Coconut Balls are quick, no-bake treats made with juicy raspberries, creamy coconut, and a touch of maple sweetness.
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.