Choc-Raspberry Bombs

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Need a touch of something sweet without piling on the calories? These delicious little chocolate bombs are fantastic with all kinds of fruit – just pick your favourite! I made it with golden kiwifruit which tasted fantastic – just like honey.

Choc-Raspberry Bombs

I love these bite-sized chocolate and raspberry morsels. Not only do they celebrate two of my favourite flavours, but they also provide a fun new take on popcorn for the kids!

Serves 6. Ready in 60 minutes.


  • 200 g fresh raspberries
  • 1 tablespoon maple syrup
  • 90 g (1 cup) desiccated coconut
  • 2 medjool dates, pitted
  • 3 tablespoons coconut oil, melted
  • 125 g (1 cup) Rad Raw Chocolate (see below)


Line a baking tray with baking paper. Put the raspberries, maple syrup, desiccated coconut, dates and coconut oil in a food processor and pulse together briefly to form a thick, chunky paste.

Roll the mixture into walnut-sized balls using your hands and insert a toothpick into the centre of each. Arrange the skewered balls on the prepared baking tray and transfer to the freezer for 15–30 minutes to chill and firm up.

Meanwhile, melt down the rad raw chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Once chilled and using the toothpicks to hold, dunk the balls into the melted chocolate to coat them completely.

Place the coated balls back on the baking tray and return to the freezer for 5–10 minutes, or until the chocolate has set. Enjoy straight away, or keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Tip: This super-versatile recipe can also be made using strawberries, blackberries or even cherries in place of the raspberries.

Rad Raw Chocolate

An easy and delicious raw chocolate is such a great thing to have in your clean-treat repertoire. It’s a really versatile little staple that can be turned into a multitude of delicious bites!

Makes 2 cups. Ready in 45 mins.


  • 220 g (1 cup) cacao butter
  • 120 g (1 cup) cacao powder
  • 3 tablespoons maple syrup
  • 1 vanilla pod, split and seeds scraped


Stir all the ingredients together in a saucepan over low heat until lovely and runny. Use it in its melted state to top or dip desserts, or pour over a baking tray lined with baking paper and set in the freezer for about 30 minutes for a basic chocolate slab. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.

Recipes extracted from Healthy Made Easy by Luke Hines, Macmillan, RRP $39.99.


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