½ Cup of seasonal berries (we used raspberries and strawberries)
½ Ripe Banana
1 tbsp of ground flax seeds
1 tbsp of desiccated coconut (with no added sugar)
½ cup of coconut flour
Freeze Dried Raspberries (optional)
Line a baking tray with non-stick baking paper.
Mash together the berries and the banana to make a smooth fruit puree.
Gently warm the coconut oil so it melts, then add to the fruit puree along with the desiccated coconut and ground flax seeds.
Begin to add the coconut flour a tablespoon at a time. Coconut flour is very absorbent so take your time as all the flour might not be needed. You are looking for a dough which will hold its shape but not to dry it crumbles. You can add more coconut oil if the mixture becomes too dry or more flour if too wet.
Roll the mixture into small balls and then sprinkle over the freeze-dried raspberries.
Add to the fridge and leave until the balls are firm.
These treats will last for up to a week in the fridge but can also been frozen making them perfect for a summer snack on a hot day.