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Bounty and Raffaello Bliss Balls | Sugar Free, Vegan & Paleo Christmas Treats

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!

Course Dessert, Snack, sweets
Cuisine canada, usa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 pieces
Calories 40 kcal
Author Kiki Johnson

Ingredients

  • 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

Instructions

  1. *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.

  2. 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.

  3. 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. 

  4. 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. 

  5. 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!