Vegan Coconut Raspberry Bites

Vegan Coconut Raspberry Bites Step by Step Video Recipe a rich, moist, tender Coconut experience with a fresh raspberry heart covered in smooth dark chocolate.

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Vegan Coconut Raspberry Bites

Vegan Coconut Raspberry Bites only 5 ingredients and few minutes to make them, for a tasty vegan treat. Rich, moist, tender coconut and raspberries at every bite. A mouth full sensation. Let's prepare it together.

  • 300 gr Shredded Coconut
  • 120 gr Coconut Cream
  • 100 gr Condensed Coconut Milk
  • 100 gr Frozen Raspberries
 
All the ingredients are for 10 Portions
  • 400 gr Dark Chocolate
You can choose the chocolate you prefer to keep it sweeter or bitter as you like. In our recipe we used chocolate dark chocolate 70%.

Only Two steps to prepare this easy and delicious recipe. First we prepare the coconut bites and then we cover them in dark chocolate. You can use this recipe as the foundation for the ice cream variation too. 

Vegan Coconut Raspberry Bites

This vegan bites are extremely easy to prepare,  you can make them by hand or using moulds. No cooking is needed in this preparation. 

We find this little dessert one of the ultimate vegan treats as they are rich in flavour and so fresh with a raspberries heart. 

They are gluten free too, if you need another good reason to give it a try.

This easy recipe is made of two parts:

  1. making the coconut bites
  2. covering with smooth chocolate

The actual preparation required just few minutes, give them time to set and there you have it ; Vegan Coconut Raspberry Bite.

Let dive into some details for the preparation, the only surprise we will leave you with is the amazing taste. 

Vegan Coconut Raspberry Bites

We prepare first the coconut bites.  Add in a large bowl the shredded coconut, condensed coconut milk, coconut cream. Stir with a spoon or a spatula to combine.

The mixture should be quite thick, it feels slightly wet and if pressed together should hold its shape.

Once all the ingredients are incorporated you can proceed making the coconut bites. 

If you have moulds you can use them to speed up your preparation, otherwise you can simply model the coconut bites using your hands.

In case you are using moulds, fill each one with the coconut mixture until half its capacity.

Press down with your fingers to make the mixture more compact. You should have your moulds half full.

Take the frozen raspberries and fill the moulds with one central layer or raspberries. Press each raspberry slightly down and leave some space on the sides of the coconut bites, so the raspberries will be covered in coconut in the next step.

Add the remaining coconut mixture, and press slightly down with your fingers.

Remove the excess of coconut mixture and firmly press your moulds.

If you are not using moulds start taking the raspberry, cover it with some coconut mixture press slightly and then give it the shape you prefer.

Another way to make then is using some parchment paper. Place some coconut mixture on the parchment paper, add the raspberries and cover with coconut mixture and them roll the parchment paper into a cylinder shape. 

Once you have formed 10 cylinders of the same size leave the bites in the freezer for 4 hours.

 

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Chocolate Covering

Chocolate Covering

We now have our coconut raspberry bites fully set in the freezer, is time to cover with your favourite chocolate.

By freezing the coconut bites we have a more consistent product to work with when covering with chocolate.

Unmould the coconut raspberry bites, by carefully pressing on each mould, with the mould upside-down.

In our recipe we are using dark chocolate 70%, but you could use any chocolate you like and vegan white chocolate is a sweeter alternative too.

Depending on the weather and temperature at which you are preparing this dessert you may prefer to temper the chocolate you are going to use in covering the coconut raspberry bites.

Warm some water, and place a medium bowl on top. Add the chopped chocolate and stir until is all smooth and melted. Remove the chocolate bowl from the water bath.

If you want to temper the chocolate add 2/3 of the chocolate to melt, then remove from the hot water double bath and add the remaining 1/3 of chopped chocolate.

We did not bother tempering the chocolate in our recipe as our kitchen temperature was way too high to make it work. Between the lights and the room temperature we were able to prepare those bites with 37 °C – 98 °F in our kitchen (if you are not working in such a hot environment, you will have a shinier end result and less condensation on the chocolate cover). 

Using two forks dip each coconut bite into the melted chocolate. Cover evenly with chocolate and let the excess of chocolate drip before placing the coconut raspberry bite on a parchment paper lined tray.

Before the chocolate completely set use a fork and make a decoration on top.

Serve this dessert cold straight out of the fridge if you did not temper the chocolate.

Keep the Vegan Coconut Raspberry Bites in the fridge until serving and consume within 3 days. The coconut bites can be frozen and kept for a month.

It’s time for some vegan treats sharing.

We hope you are going to try this vegan dessert recipe and we are looking forward to hear your feedback preparing it.

Let us know what you think about our Vegan coconut raspberry bites and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our recipe that you want to share.

Let’s change the world today one dessert at the time.

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This Post Has 6 Comments

  1. That Vegan Nephew

    These look mouth-wateringly amazing!!

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