Coconut raspberry bites

Total Duration:

90 minutes

Portions:

12 Pieces

Difficulty:

Medium

Frozen coconut and raspberry bites: Creamy, fruity, refreshing - perfect for hot days, a light snack from the freezer.

What you need:

For the base:
150 g cashew nuts
100 g ground almonds
50 g coconut chips
150 g soft dates (pitted)

For the coconut cream:
100 g cashews (see preparation)
200 g coconut yoghurt
25 g shredded coconut
1 tsp vanilla extract

For the raspberry cream:
50 g soaked cashews
100g coconut yoghurt
150 g frozen raspberries (unsweetened and unthawed)

For topping:
2 tbsp freeze-dried raspberries, crumbled
2 tbsp shredded coconut
Some white chocolate (grated or chopped)

Preparation:
Line a baking tin (e.g. 20 × 20 cm) with cling film. Place the cashew nuts in a bowl, pour hot water over them and leave to soak for a quarter of an hour.
Prepare the base:
In the meantime, chop the almonds, coconut chips and dates in a blender until you have a malleable, slightly sticky mixture. Pour this into the prepared tin, spread evenly and place in the freezer.
Make the coconut cream:
Mix 100 g of the soaked cashews with the coconut yoghurt, shredded coconut and vanilla extract until creamy. Spread the mixture over the chilled base until smooth and place in the freezer again.
Blend the raspberry cream:
Blend the remaining cashews with the frozen raspberries and the remaining coconut yoghurt until creamy and carefully spread over the coconut cream.
Decorate & freeze:
Sprinkle the surface with freeze-dried raspberries, shredded coconut and white chocolate. Freeze everything for at least 1 hour.
Serving:
Cut the frozen mixture into 10-12 bites. Allow to thaw briefly before serving - they will then be nice and creamy and perfect in consistency.

Tip: These bites are not only vegan and gluten-free, but can also be prepared in advance and enjoyed as a healthy treat in summer.

Recipe by La.Levant