Bounty Bites

by Collette White | March 30, 2015

Good Morning friends! Happy Monday! I hope this finds you well and that you had a lovely weekend. Quite often my recipes are inspired from food I miss now that I have so many intolerances — a few weeks back I bizarrely and out of the blue missed Chocolate Bounties (it may have had something to do with seeing a lady at a park eating one!) so decided I needed to make them … they didn’t take long to get right thanks to my recent chocolate recipe – they are so simple yet so yummy and satisfied that craving I had … except unlike the shop bought ones these ones won’t make me sick as they are gluten, dairy and preservative free! I hope you enjoy them as much as I do!

Ingredients

2 cups desiccated coconut (190g)

¼ cup maple syrup (75g)

¼ cup coconut oil (75g) (solid ** see note below)

CHOCOLATE:

½ cup coconut oil (solid ** see note below)

¼ cup cacao powder

4 tblspns maple syrup

2-4 tblspn milk of choice (optional)

 

Method

Line a large baking tray with non stick paper and set aside.

In a large food processor place all the ingredients for the ‘inside’ and blitz on medium speed until thoroughly combined and sticky enough to make balls out of the mixture. You might need to scrape down the sides a few times during this process.

TMX: Speed 5 – 10 seconds. Scrap down the sides then a further 5 seconds on speed 5.

Make heaped teaspoon sizes balls with this mixture and place onto the prepared tray. Refrigerate whilst making the chocolate.

Chocolate: Place the coconut oil, cacao and maple syrup into a medium sized bowl and mix using a spoon until thoroughly combined and nice and smooth.
IF you think the mixture looks a little thick then add the milk and mix well again. If not, there is no need to add it. ** see notes below

Working with one coconut ball at a time, roll in chocolate until coated well and then place back onto the tray. I use two forks to help with this so I don’t get chocolate everywhere.

Once all the coconut balls are covered in chocolate, refrigerate once again until the chocolate is firm (approx. 1 hour). Store in the fridge.

Notes

* be sure to check the coconut is preservative free!

* the coconut oil measurement is ‘solid’ – please note though – in winter solid coconut oil is difficult to get out of a jar so I do soften it a little by placing the jar in hot water. 

* if your chocolate is too runny, add more cacao

* if your chocolate is too thick, add more milk or maple

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,