60 g unsweetened desiccated coconut + more for rolling
60 g MACACHA
4 tbsp coconut cream
25g cacao butter
zest of 1 lemon
2 tsp lemon juice
1/2 tsp lucuma
Put raspberries in food processor blend to purée. Add the coconut, coconut cream, 1/2 lemon zest, MACACHA and whizz up!
Use a teaspoon to portion out and roll into balls, place on cling film lined plate and pop into the fridge to get all firm (about a half hour).
Melt the cacao butter in a heatproof bowl over simmering water. Once melted remove from the heat and stir until it cools slightly, then add lemon juice, remaining zest and lucuma, use a whisk to blend.
Dip each ball into the mixture and then roll in the remaining coconut to coat. Let firm up in the fridge for about 15 minutes before tucking in!