These easy vegan coconut bountys balls covered in chocolate are completely dairy-free, gluten-free, and contain no refined sugar. AND I heard people say they taste better that the “real” bounty! Want to try them? Let’s go!
Fancy a homemade chocolate coating?
No problem! If you feel more comfortable with the slighty less sweet and raw variation of chocolate topping you can combine the following ingredients in a pan on low heat:
1/4 cup melted cacao butter
1/3 cup melted coconut oil
1/3 cup cacao powder
3 tbsp maple syrup (or any other liquid sweetener such as coconut blossom syrup, rice or agave)
I recommend making two layers to get them as close to the real bounty as possible.
Why making them right now?
They are super easy and you need no equipment! (proof: did them in my students kitchen with the most crappy equipment and low quality pan). No fany ingredients required, unless you call coconut oil fancy.
And last but not least…
The chocolate feeling you get in your mouth is so intense, rich and decadent, and the filling is extra coconut-y due to the triple power of coconut oil, desccicated coconut and coconut milk.
If you try my vegan coconut bountys balls covered in chocolate, don’t forget to tag me on Instagram (@vanillacrunnch) or write me an email so I can repost your creation.
- 2 cups desiccated coconut
- ¼ cup ground almonds (optional but gives it a special taste)
- ½ cup coconut oil, melted
- ⅓ cup full-fat coconut milk
- ¼ cup agave syrup (coconut blossom or maple syrup work as well but the color will look darker)
- 1 tbsp vanilla extract
- 6 oz/ 170 g raw chocolate (I recommend "Ombar" for this recipe!)
- In a medium bowl add coconut,melted coconut oil, ground almonds, coconut milk, agave syrup and vanilla.
- Combine until sticky. You should be able to form balls.
- If the mixture feels too crumbly, add a splash of coconut milk, if too sticky and runny add more coconut and almond
- With the help of your hands, shape the mixture into balls and place them on a prepared baking tray covered with parchment.
- Freeze for at least 1h or overnight.
- Melt the chocolate in a heat-proof bowl over a pan filled with simmering water. (or microwave)
- Place the ball on a big spoon and dip evenly into pan with the melted chocolate until covered.
- For a thicker chocolate layer around, repeat this process 2 times, but always make sure the first layer has cooled down before dipping them again.
- Decorate with shredded coconut and refrigerate until firm
I tried ans share your recipe on my blog. But I modified it a little because I didn’t have cacao powder. I love you ebook btw <3
YUM! These look amazing, I need to try making them! Beautiful photos 🙂
I ate them in 2 days but I think in the fridge up to 5 days will be fine amd freezer no longer than 2 weeks 🙂
Hi how long will these keep and how should they be stored??
These look like those coconut snakaroon treats, but BETTER. I mean, it has chocolate for crying out loud! Who couldn’t resist???