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Yay, finally another foodie blog post again!
Do you love coconut as much as I do? Then these bounty bar bites are just right for you!
I made these yummy coconut chocolate truffles for my boyfriend's sister's birthday who looooves Bounty. (She also got real Bounty bars for her birthday, so we'll see which ones are better 😜)
They are moist in the best way possible, not quite as sweet, lusciously coconutty, and coated in dark(er) chocolate that creates a wonderful contrast to the tropical filling. Oh, and not to forget a hint of salt to heighten the flavour!
To make these truffles even healthier, you could make your own chocolate using cacao butter, cacao powder, and sugar or maple syrup.
While my homemade vegan version is definitely a lot healthier than the original, it's important to remember that these homemade bars are also very rich and should therefore be eaten in moderation. (Sooo like, only three in one sitting, right?! 😉)
VEGAN "BOUNTY BAR" COCONUT TRUFFLES
inspired by Bianca Zapatka
Preparation time: 15 mins (+ 2 hours cooling time)
Main ingredients: shredded coconut, chocolate, coconut milk
difficulty level: easy
makes: 13 – 25 coconut truffles, depending on size
suitable for: vegan, lactose-free, gluten-free, soy-free, refined sugar free
Ingredients
filling:
150 g desiccated coconut
25 g coconut butter (or sub for more coconut oil)
25 g coconut oil
100 g coconut cream (upper solid part from a refrigerated can of full-fat coconut milk)
3 tbsp maple syrup
1 tsp vanilla extract
a pinch of fine sea salt
chocolate coating:
150 g vegan dark or semi-sweet chocolate (I use 50 % chocolate)
1 tsp coconut oil
(optional) flaky sea salt or desiccated coconut, for decorating
Using the double boiler method (a heat-safe bowl over a pot of simmering water), gently melt together coconut oil and coconut butter. Once melted, take off the heat. Add scraped off coconut cream, maple syrup, vanilla extract and a pinch of sea salt. Stir until you get a homogenous mixture.
In a large bowl, combine desiccated coconut, and the warmed up mixture of wet ingredients.
With clean hands, mix well until you attain a sticky mixture that can be formed into balls. It should hold together fairly well when pinching together. If too dry, add more coconut cream. If too wet, add more desiccated coconut.
Shape the coconut mixture into little bars or balls (or both!). I made 9 bars and 8 balls, but of course you could do all bars (about 13 in total, I would guess), or all balls (about 25 in total).
Place on a plate or parchment lined tray, and pop in the freezer for 1 hour until firm.
For the coating:
Once the 1 hour freezing time is almost up, slowly melt your chocolate, using the same double boiler method. Stir in 1 tsp coconut oil, and take off the heat.
Remove the hardened coconut bars/balls from the freezer.
With the help of a fork or a spoon, coat each bar/ball in a generous coating of chocolate. Transfer to a cooling rack with parchment paper underneath, or to a plate. Decorate with sea salt flakes or desiccated coconut if desired
Allow the chocolate to cool down and harden.
If you like, you can drizzle some more chocolate on top, once the first layer has firmed up. (Although my drizzle didn't turn out nearly as pretty as Bianca's 😅)
Store in an airtight container in the fridge.
ENJOY!
Refrigerated, these truffles keep for at least 1 week, or up to 1 month in the freezer. (You can also eat them half-frozen, like ice cream confectionery!)
These "Bounty bar" bites also make a perfect edible present – although I wouldn't mind having them all to myself 😉
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| Healthy Ferrero Raffaello Balls (using millet!) |
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