Raspberry Coconut Bites
28 to 30 pieces
- 1 cup (93 g) unsweetened shredded coconut
- 1 cup (135 g) raw cashews
- 3/4 cup (109 g) blanched almonds
- 1/3 cup (33 g) large flaked oats
- 1/4 cup (50 g) Redpath® Granulated Sugar
- 1/4 tsp (2 g) salt
- 1/4 tsp (1 g) cayenne pepper
- 1/4 tsp (1 g) ground cinnamon
- 1 1/4 cup (175 g) fresh or frozen raspberries
- 3 tbsp (45 ml) lime juice, freshly squeezed
- 2 tbsp (26 g) virgin coconut oil
- 1 tbsp (6 g) lime zest, finely grated
- 1 tsp (5 ml) pure vanilla extract
- 2/3 cup (62 g) unsweetened shredded coconut
In the bowl of a food processor fitted with the metal blade, combine the unsweetened coconut, raw cashews, blanched almonds, oats, Redpath Granulated Sugar, salt, cayenne pepper, and ground cinnamon. Process until the nuts and coconut are a medium-fine grind. Transfer the contents into another bowl.
Place the raspberries, lime juice, coconut oil, lime zest, and vanilla extract into the bowl of the food processor, process until raspberries are pureed and ingredients are fully combined. Pour the dry ingredients over the raspberry mixture, pulse several times until the dry ingredients are incorporated into the wet and a ball begins to form.
Scoop about a heaping tablespoon of the dough into palms of slightly dampened hands and form into balls. Roll balls in the shredded coconut and place onto a parchment lined baking sheet. Place into the freezer to firm up. Eat from frozen or place into the fridge to defrost if you prefer softer bites.
- If serving to children, omit cayenne pepper and replace with cinnamon.
- For a more decadent version, add up to 1/3 cup (57 g) of dark chocolate chips when processing the mixture together. Roll in either coconut or cocoa powder or a combination of both.
- Store in an airtight container between sheets of parchment or wax paper in the freezer for up to two months. If storing in the fridge, consume within a week.