Ingredients
- 130g desiccated coconut
- 20g coconut oil
- 100g coconut milk (fat only)
- 40g frozen raspberries
- 2 tbsp agave syrup
- 1 tsp vanilla extract
- 100g dark chocolate
- Pinch of salt
Instructions
- In a saucepan, combine desiccated coconut, salt, coconut milk, coconut oil, agave syrup, vanilla extract, and frozen raspberries. Heat over medium heat while stirring until melted and well combined.
- Spread the mixture evenly into a lined lunchbox or shape it into balls using your hands or silicone molds.
- Freeze for about 2 hours until firm.
- Melt dark chocolate in a double boiler and dip each bar or ball into the chocolate until fully coated. Chill in the fridge for an hour until set.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 7g
- Sodium: 12mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg