When I first made these, I was actually quite skeptical as I usually don’t like coconut desserts that much. But I was positively surprised – especially as I filled them with fresh raspberries. Next time I will fill them with roasted hazelnuts – that would definitely make them more like Raffaello.

These coconut balls are versatile and can be used as a quick snack or in the children’s lunch boxes. They are also quite pretty and can easily be used as decoration on cakes or other desserts – and not to forget on chia pudding!

The coconut balls are a great energy snack as they are packed with healthy fats and good carbohydrates as well as proteins. The best part is how easy they are to make, so let your children join you in the kitchen – I am sure they will love it.

Raw Coconut Balls

Yields 24 balls

Ingredients:

150 g shredded coconut

60 g almond flour

40 g melted coconut oil

3 table spoon agave nectar

1 dl water

Filling: if you wish to fill them you can use nuts (roasted hazelnuts), chocolate chips or berries (I have tried with raspberries – it is delicious)

1. Mix all ingredients in a bowl until you have a cohesive dough, if it is too dry you can add a bit of water.
2. Take 1 table spoon of dough and roll into a ball.
3. If you wish to fill them, press the ball a little to make space for the filling and gently close the ball again.
4. If you wish you can roll the ball in shredded coconut, melted chocolate or even freeze-dried fruit powder.
5. Store in the fridge.
6. Enjoy!