Raspberry-coconut candies

In a blender or food processor, grind the frozen raspberries (80 g) and almonds (60 g).

Add room temperature coconut oil (1 tbsp), erythritol (1 tbsp), vanilla extract (1 tsp), and shredded coconut (8 tbsp).

Mix all the ingredients well.

Distribute the resulting mixture into molds. After that, place them in the freezer for 30 minutes to chill.

Store in the refrigerator.