There are plenty of variations of bounty ball recipes out there. Our nutritionist Debbie Gallimore has come up with her take on the best one –with a few tips and tricks along the way….
Makes approx. 10 balls
- 1 cups finely shredded coconut
- 3 Tbsp of coconut oil
- 3 Tbsp agave syrup
- 1 tsp Vanilla extract
- 1 ½ cup dark chocolate chips (use 90% dark choc to melt if you prefer)
It’s really important to check the packet when buying shredded coconut – select one’s without preservatives.
They are vegan, dairy-free, gluten-free, and contain no refined sugar
Each ball packs a punch – eat one or two between meals to keep you feeling full.
Combine Coconut, coconut oil, agave syrup & vanilla extract in a blender or food processor. Blend until well combined into a thick crumb.
Use your hands to mould the coconut crumb into bite sized balls. They should stick together nicely. Place the balls on a piece of waxed paper.
Melt the dark chocolate and use a spoon to gently drizzle over each coconut ball. Sprinkle with shredded coconut
Place in fridge for 2 hours