Step 1

In a food processor, blitz coconut and raspberries with the maple syrup until the mixture holds its shape when pressed together. It may take a few minutes. Working quickly, form into small balls and place on a tray lined with baking paper. Place in the freezer for an hour.

Step 2

Melt chocolate in a bowl over a saucepan of simmering water. Remove balls from freezer and one by one, dip them in chocolate, allowing the excess to drip off. Leave to set on a sheet of baking paper.

Step 3

Refrigerate until ready to serve.