Middle Eastern Sherbet Berry Balls

These are super easy sweet bites that need no cooking! Make them small as I did for an after dinner treat or bigger and they could double as a light dessert.

I used frozen blackberries, but raspberries or strawberries would be great too.

The “sherbet” part comes from sprinkling them with freeze dried raspberry powder. If you can’t get hold of any, they are equally delicious just rolled in coconut or chopped nuts. Or you could even roll in more chocolate, grated!

Ingredients

40g dark chocolate

100g frozen berries slightly thawed

80g rolled oats

1 tablespoon golden syrup

40g coconut oil

60g shredded coconut

1 tablespoon sesame seeds

Freeze dried raspberry powder

Ground pistachios (optional)

Method

Take the chocolate and chop into squares or small pieces. Place in a ziplock bag and bash using a mallet or similar into chocolate rubble.

Place the berries, oats, golden syrup, coconut oil, 40g of the coconut, sesame seeds and chocolate in a food processor and process until smooth. Transfer mixture to a bowl. Cover with cling wrap. Place in the fridge for several hours or until mixture is stiff enough to roll into balls.

Roll large teaspoon portions of mixture into balls. Roll in remaining coconut to lightly coat.

Sprinkle with freeze dried raspberry powder for the sherbet effect.

If using, sprinkle some ground pistachios over as well. It’s nice to do a few this way.

You will need to store these in the fridge. They should keep in an airtight container for a week or more.