1/2 cups desiccated coconut
1 1/4 cups frozen raspberries
1 tbs maple syrup
200 g 70% cocoa dark chocolate
In a food processor, blitz coconut and raspberries with the maple syrup until the mixture holds its shape when pressed together. It may take a few minutes. Working quickly, form into small balls and place on a tray lined with baking paper. Place in the freezer for an hour.
Melt chocolate in a bowl over a saucepan of simmering water. Remove balls from freezer and one by one, dip them in chocolate, allowing the excess to drip off. Leave to set on a sheet of baking paper.
Refrigerate until ready to serve.
Notes Freezing the balls makes them easier to handle when dipping in chocolate.