These Raspberry Coconut Chocolates are made with just a few simple ingredients. The filling is so good, you could enjoy them even without the chocolate coating, though the chocolate coconut raspberry combination is pretty delicious, so if you ask me: don’t skimp on the chocolate.
Raspberry Coconut Chocolates make beautiful pink desserts, great for valentines day, or any other time you want to treat yourself or your friends to a special vegan treat.
Here is the recipe for The Home Baked Vegan’s Raspberry Coconut Chocolates:
2 Tbsp Coconut Oil, Melted
1 Cup Shredded Coconut
1/2 Cup Raspberries, fresh or frozen
1 Tbsp Maple Syrup
1/2 Cup Dark Chocolate, Melted
In a blender, blend 1/2 Cup of the shredded coconut until it turns to powder.
Mix together the coconut oil, powdered coconut from the blender, shredded coconut, raspberries, and maple syrup.
Mash the raspberries while you mix all the ingredients together. Mix until all of the ingredients are combined and uniform in color.
Press the mixture into a measuring teaspoon, and drop onto a silicone or parchment lined baking sheet.
Freeze for 15 minutes.
Dip each of the pieces into the melted chocolate and place on a silicone or parchment lined baking sheet ,then place in the refrigerator to set.
Once the chocolate is set, you can store all of the chocolates together in an air tight container in the refrigerator.