Check out this recipe that is fun to do with the kids and is perfect for our new spring weather! 

It has fruit sugars and just a touch of maple syrup but the oats stabilise everything.

Makes about 20. Prep time: 10 minutes (+4 hrs chilling time)

  • 1 cup (135 g) frozen raspberries, just thawed
  • 1 and 1/2 cup rolled oats
  • 2 tbs maple syrup
  • 1 tbs coconut oil, melted
  • 1tbs chia seeds
  • 2/3 cup (50g) desiccated coconut
  1. Place the raspberries, oats, maple syrup, coconut oil, chia seeds and 1/2 cup (40g) of the coconut in a food processor and process until smooth.
  2. Transfer mixture to a bowl.
  3. Cover with plastic wrap.
  4. Place in the fridge for 4 hrs or until mixture thickens.
  5. Place remaining coconut in a small bowl.
  6. Roll 1-tbs portions of raspberry mixture into balls.
  7. Roll in coconut to lightly coat
  8. Store in fridge for up to a week but they don’t last that long in my home!