Raspberry Raffaello Balls

1: In a blender, blitz the coconut, raspberries, coconut milk, and maple syrup.

2: If you don’t have a blender, mash up the raspberries with a fork and add to ingredients.

3: If the mixture is too wet, slowly add more desiccated coconut.

4: Leave the mixture for 10-20 minutes to help it stick together.

5: Shape the mixture into balls and arrange them on a baking tray covered with parchment.

6: Pop in the freezer for 10-15 minutes.

7: In the meantime, melt the chocolate in the microwave.

8: Dip each ball into melted white chocolate and then coat with desiccated coconut.

9: Refrigerate until set. Store in the fridge for up to 5 days.