Bounty Balls are a healthier version of the Bounty Bars we ate as children. These coconut chocolate balls are made from 5 simple ingredients and taste just like the original. But they’re also healthy. You will not be able to stop eating these if you make them too often.
Bounty balls, AKA Mouthwatering Chocolate and Coconut Balls
Bounty Bars are a great sweet treat for those who love coconut and Chocolate.
Did you know that nearly 50% of the bar is sugar? 47.8% to be exact!
But don’t worry!
This heavenly combination is not something you have to give up!
These homemade Bounty Balls are a healthier version of what we love.
These are made from healthy ingredients, and they contain a lot less sugar. They are still delicious!
These are the perfect treat for summer, eaten straight from the freezer. They can also be used as a tasty alternative to cookies at Christmas time.
Ingredients You” Need
- Desiccated Coconut: This will be the center of your bounty balls.
- Unsweetened Coconut Milk: This will help bind together the desiccated nut. Use a full-fat canned version, and make sure you refrigerate the milk before using it. It’s best to put it in the refrigerator the night before you make these bounty balls.
- Pure maple syrup: Use only pure maple syrup. You can use agave or rice syrup in place of maple syrup.
- Dark Chocolate: To the divine chocolate coating, It is important to select chocolates that are low in sugar. I chose either 75% or 82% cacao. This Chocolate is great. It only has four ingredients and contains less than 9% of sugar (from unrefined cocoa).
- Vanilla: I use pure vanilla bean powder, but vanilla extract works just as well.
- 2 cups desiccated Coconut
- One cup of coconut milk, refrigerated.
- 1 Tablespoon Maple Syrup
- One cup dark Chocolate- melted (choose dark Chocolate that is at least 75% chocolate and low in sugar).
- One teaspoon Vanilla
- Use one teaspoon of desiccated Coconut for dusting
- Add the desiccated coconut, coconut milk, and maple syrup into a bowl of a food processor. Process everything for a couple of seconds to ensure that it is all well combined.
- Roll the mixture with a spoon or by hand. Place them on a baking sheet or plate. Around 12 balls should be possible.
- Place the balls into the freezer for 10-15 minutes.
- Melt the Chocolate. Put the Chocolate in a heat-resistant glass bowl. You can melt Chocolate in a microwave or double boiler at intervals of 20 seconds, stirring every time.
- Dip each ball in the Chocolate melted with a fork. Let any excess chocolate drip off. Place the balls on a cooling tray or baking tray with parchment paper to cool. Before the Chocolate hardens, you can decorate with some shredded coconut.
- Store them in an airtight box in the fridge or freezer until you’re ready to serve them.