RASPBERRY COCONUT BALLS

MAKES 12 SUITABLE FOR DAIRY FREE, NUT FREE, VEGAN

1½ cups frozen raspberries, defrosted

1 cup rolled oats

½ cup desiccated (shredded) coconut

2 tablespoons maple syrup

1 tablespoon coconut oil

1. Line a baking tray with baking paper. Slightly smash the raspberries in a large bowl. Add all the remaining ingredients and mix well.

2. Roll into balls and set the balls out on the prepared tray. Transfer to the fridge to set, about 1 hour.

Note: These raspberry coconut balls will keep for several days, when stored in an airtight container in the refrigerator.