Strawberry Coconut Bonbons (nut free)

I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!

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  • 1 cup coconut cream (full fat, unsweetened, comes in cans)
  • 1 cup raspberries or other berry
  • 1-2 Tbsp agave syrup
  • 1 tsp vanilla


  • Blend everything on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place into container and return to freezer.
  • They will keep in a covered container in the freezer for 2-3 weeks.


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