*Please note* this post has been updated as of February 20, 2019. The post and recipe remains the same, but photos have been updated, along with a video to show you how easy these are to make!
This past week I bought something I’ve never bought before. I did it on a whim, while perusing the grocery store with my baby on my back. I actually can’t believe I have never purchased it, considering I love to try new foods and recipes. What is this mysterious ingredient, you ask? Tofu! I tried to act naturally as I stood there deciding which kind to buy – like I buy tofu all the time and I was just deciding between the “firm” or “soft” variety for the vegetarian meal I was about to whip up at home all whilst sipping my wheatgrass juice. Hah!
I just grabbed a random package, hoping for the best. I ended up using it in pad thai a few nights later, and it was great! Now that I’ve broken through that mind block, I will feel more comfortable buying it in the future.
SO – these raspberry coconut bites. They’re as delicious as they sound! They were born out of pure experimentation, one morning while I was wanting to try making something different than my standard coconut cream larabars, but keeping with the naturally sweetened theme. I truly love raspberries, but if you’re more partial to a different fruit, you could easily swap it for something else.
These bites are really balls, but it just bothered me too much to call them “raspberry coconut balls”. So, they’re bites. They’re portable, but best right out of the fridge as they will soften up over an hour or so. They’re also a perfect breakfast for your wee ones, or a midday snack for you.
A few hours before you begin making these balls, measure out 1 cup of frozen raspberries in a small bowl, and thaw at room temperature, keeping all of the liquid that it leaves behind. This liquid will help keep the balls nice and moist.
Along with the raspberries and subsequent liquid, you’ll be throwing in Medjool dates, almond butter, coconut and rolled oats into your food processor. I love my KitchenAid food processor; I use it almost daily – and it’s red!! Mix all of your ingredients together on low, then allow the dough to firm up a bit in your fridge (about 10 minutes) before rolling into balls.
These little beauties come together in about 20 minutes! Not bad if you’ve got a hangry baby or toddler on your hands.
*Warning* – Your hands will DEFINITELY be a little stained after rolling these balls, but I think that just makes you more of a kitchen warrior.
Hope you enjoy!
Raspberry Coconut Bites
Yield 15 bites
Naturally colored and sweetened bite-sized snacks for you and your littles using frozen raspberries!
- 1 cup frozen raspberries, thawed
- 1 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 8 Medjool dates, pits removed
- 1 tbsp almond butter
- Measure the raspberries and place in a small bowl to thaw, about 4 hours.
- In the bowl of a food processor or blender, combine raspberries with juice, pitted dates, coconut, oats and almond butter. Mix on low for about 3 minutes or until the dates are broken up and all ingredients are thoroughly combined.
- Place the mixture in the fridge for 10 minutes, to allow it to firm up. Using about 1.5 tbsp at a time, form the mixture into about 15 balls; rolling in more coconut if desired. Eat immediately, or place the bites into a container to store in the fridge.
Bites will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months. The balls soften at room temperature, but will hold their shape.
Shop the tools I used in today’s recipe!