My easy homemade Bounty and Raffaello Coconut Bliss Balls make the perfect healthy Christmas treat or edible present – with no guilt involved whatsoever! It only takes a couple of minutes to whip up this vegan, paleo & sugar-free treat!
A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you.
So, we are getting close to the time of Christmas indulgence and I cannot wait to have those yummy cakes, cookies and cups of mulled wine! I think we can agree that the time around Christmas is the time to splurge and enjoy a holiday treat (or ten). Nevertheless, it is only November, and for those of us, who are trying to start the Christmas season off healthy, I have got a million-dollar recipe today! A healthy Christmas treat, you can sneak on your goodie plate without anyone even suspecting it could be anything other than decadent and naughty.
Little Raffaello and Bounty Bliss Balls! Coconut Lovers, this is the Christmas recipe for you! The little balls of coconutty goodness taste just like the famous Bounty and Raffaello Chocolates – possibly even a bit better, as you can use good quality chocolate and make them less sweet!
We sweeten these little coconut bliss balls with maple syrup, which makes them not only vegan but also free from refined sugar! These little coconut chocolates are also paleo and gluten-free.
The coconut bliss ball recipe itself could not be any more simple. We need coconut cream, unsweetened shredded coconut, maple syrup, vanilla extract and then, a couple of secret ingredients. Here’s the thing: to turn the Coconut Chocolates into Raffaellos and Bountys, we split the batter into two portions and add a couple of drops of rum flavour or almond flavour to it. I always use Dr. Oetker Rum Flavoring* for anything that could do with a little boozy twist! I think it is the most authentic rum flavour out there and a little goes a very long way. For the almond extract, I used Simply Organic Almond Extract*, which I really enjoy. Again, a little goes a very long way. You can, of course, skip these little twists but I really recommend you try it!
Wouldn’t these little Raffaello & Bounty Bliss Balls make the perfect edible gift for health-conscious friends? I would be happy to get them any day of the year – but then again, I enjoy making them myself way too much! The best part is scraping out the food processor after blending the coconut mixture! So delicious!
One quick note on storage: I kept my Vegan Bounty & Coconut Bliss Balls in a plastic container in the fridge. A cold room would also do the trick, but don’t let them get too warm! Not only are they more delicious when cooled, they are also less likely to break when picked up firmly by greedy fingers.
My product recommendations: *
*A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you.
Vegan Bounty & Raffaello Coconut Bliss Balls | Sugar-free, Paleo, Gluten-free
My easy homemade Bounty and Raffaello Coconut Bliss Balls make the perfect healthy Christmas treat or edible present - with no guilt involved whatsoever! It only takes a couple of minutes to whip up this vegan, paleo & sugar-free treat!
- 200 g coconut cream * from a refrigerated can
- 125 g unsweetened shredded coconut + more for rolling
- 50 g maple syrup
- 1 Tbsp vanilla extract
- 3-4 drops of each almond and rum extract see text for product recommendations
- 100 - 150 g dark chocolate depending how many Bounty you want - 100 g for 10 pieces
*Make sure the can of coconut cream has been refrigerated overnight so that you can scrape the 200 g of cooled cream into the food processor easily.
Combine the first 4 ingredients, adding a pinch of salt to heighten the flavour, and process until well combined. It should hold together fairly well when pinching together. Add more coconut cream if needed.
Divide the batter into 2 equal portions. Add the almond extract to the Raffaello batch and the rum extract to the bounty batch. Process again or use your hands to combine it.
Using a heaping tsp of batter at a time, roll the coconut mixture into neat little balls and refrigerate. Try not to keep rum and almond flavoured bliss balls separate.
Melt chocolate in the microwave or over a hot water bath and cover the rum-flavoured balls with the chocolate. Sprinkle some coconut on top, if desired. Roll the Raffaello ones in the shredded coconut. Store the Bounty and Raffaello Coconut Bliss Balls in a sealable container in the fridge and ENJOY!
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