One of my boot camp members, Val Ellison, made these Raspberry Bombs for everyone last week, thanks Val, they are amazing.
If you make them, be careful not to eat them all in one go.
Ingredients
1 cup raw almonds
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½ cup of desiccated coconut
1 cup frozen raspberries
3 medjool dates (seeds removed)
Chocolate coating (optional)
40 grams dark chocolate (I use 70% caoco)
1 teaspoon coconut oil
This amount will coat half of the Raspberry Bombs, if you want to coat them all, simply double the chocolate coating recipe.
Method
Blitz the almonds in food processor/blender of choice. (Whether you blitz to a fine powder of leave them a little crunchier is up to you.)
Add remaining ingredients to food processor/blender and blitz. You may need to stop and scrape down sides of dish then continue to blitz further.
Once well combined, roll into balls
Pop in fridge or freezer to set.
If you want to use the chocolate coating ...
1. Melt chocolate using your preferred method
2. Add coconut oil and mix well to combine
3. Dip raspberry bombs into melted chocolate then place on tray lined with baking paper and use a tooth pick to dip the balls in the chocolate mix
4. Pop in fridge or freezer to set.
Once set store these in the fridge or freezer so that they keep longer (I prefer the freezer).
This batch made 24 Raspberry Bombs.
56 calories each without chocolate coating; 72 calories each with chocolate coating.
YOUR TRAINER
Graham Low, owner of East Coast Fitness, is an award-winning personal trainer based in Seaham. The ex-professional footballer was nominated for the Small Business of the Year and Leisure Awards at the Sunderland Echo Portfolio Awards last year. Graham won the Leisure Award at the North East Hotels Association Awards while working as gym manager at Seaham Hall in 2012. For personal training, boot camps, small group training and online programmes email [email protected] or visit www.eastcoast-fitness.com