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!
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
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*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.
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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.
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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.
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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.
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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!