Vegan Raspberry Coconut Fat Bombs
These vegan raspberry coconut fat bombs combine creamy coconut with fruity flavor for a rich, satisfying, no-bake snack.
Equipment
- Mixing bowl
- Freezer
- Scoop
- Tray
- Spatula
- Measuring Cups
Ingredients
Base
- 1 cup coconut cream
- 1/2 cup shredded coconut
- 2 tbsp coconut oil melted
Raspberry Mix
- 1/2 cup raspberries mashed
- 1 tbsp maple syrup
Instructions
- Mix coconut cream, shredded coconut, and melted oil until smooth and thick.
- Stir in raspberries and maple syrup until evenly combined.
- Scoop mixture into small portions using a scoop or spoon.
- Place on a tray and freeze until firm and easy to handle.
- Serve chilled for best texture and flavor.
Notes
Freeze longer for firmer texture or less for softer bites. Keep chilled to maintain shape. Add vanilla or chocolate drizzle for variation. Store in freezer for longer shelf life. Let sit briefly before eating for best consistency.