Description
Coconut Stuffed Raspberries made with just four ingredients! Perfect for quick healthy refined sugar-free dessert bites.
Ingredients
- 1 pint raspberries
- 1/2 cup creamed coconut or coconut butter
- 1 TBSP maple syrup or sweetener of choice (optional)
- 1/4 cup shredded unsweetened coconut
Instructions
- Rinse the raspberries and dry them upside down on a paper towel lined plate so that any water residue spills out. Once dry, arrange them in a mini muffin tin (pictured) so that all raspberries are sitting upright. You want them to be as flat and level as possible so the coconut stuffing won’t spill everywhere.
- Add the creamed coconut or coconut butter to a bowl of hot water (in its packaging) to soften for about 10 minutes. Once it’s soft and pliable, add the creamed coconut or coconut butter to a bowl and mix in optional sweetener of choice. Once it’s combined, add the mixture to a piping bag.
- Carefully, squeeze the piping bag into each raspberry cavity, filling each berry about 3/4 full with coconut. Once you finish all of the raspberries, go back through and top off each berry with enough sweet coconut cream to fill a little over the top. Sprinkle them with shredded coconut over raspberries as a garnish.
- Transfer the raspberries to the refrigerator or freezer for 10-15 minutes until the coconut filling is solid.
- Serve them after chilling. Store leftovers in the refrigerator for 3-5 days and freeze for up to one month.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free