Chocolate covered raspberry coconut balls

By Miranda Malisani
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Freeze these little coconut balls for a fantastic (and healthy) dessert or snack!



For the filling:

  • 1 cup coconut butter
  • 1 cup organic raspberries
  • 4 tablespoons pure maple syrup

For the chocolate coating:

  • 1 cup 71% dark chocolate chips
  • 3 tablespoons unsweetened coconut milk


  1. In a food processor, mix the filling ingredients together until smooth.
  2. Line a baking sheet with unbleached parchment paper.
  3. Using a spoon, drop one tablespoon sized balls on the baking sheet.
  4. Stick the baking sheet in the freezer to firm up.
  5. Wait ten minutes and then melt the chocolate chips and milk for the coating by using a double boiler method.
  6. Stir until all the dark chocolate chips are melted and the mixture is smooth.
  7. Remove the tray from the freezer and carefully dip the balls into the chocolate mixture to coat.
  8. Stick the coated balls back into the freezer to firm up. (approximately 45 minutes)

*Best stored in the fridge, but can be stored in the freezer. 


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Miranda Malisani

Bell Media Lifestyle Specialty Terms of Use Privacy Policy