1. Place fresh raspberries on a tray and put them in the freezer for about 1 hour or use frozen ones from the store.

2. Add the cashews and coconut to a food processor and mix until you get coarse crumbs. Add the maple syrup and coconut oil and mix to combine – you should get a dough-like consistency. Place in the fridge for about 30 minutes.

3. Take a small amount of the cashew mixture, place it in the palm of your hand, and press one of the frozen raspberries into it. Wrap the mixture around the raspberry to cover it completely and shape into a ball – if the mix is too sticky, wet your hands.. Set aside on a board lined with some baking parchment. Repeat with the remaining mix and raspberries. Place the balls in the freezer for about 10-20 minutes.

4. While the balls are firming up in the freezer melt the chocolate – either in the microwave or in a bowl over a pot with simmering water. Take the balls out of the freezer and reshape if necessary (they tend to have a flat bottom from where they were sitting on the board), coat completely with the chocolate, and roll in the desiccated coconut. Store the balls for up to 3-4 days in the fridge (or up to a month in the freezer).