If you love all things coconut then you will love these. They taste just likebounty bars but have an extra surprise of a fruity raspberry center. They keepwell in the fridge for a week so are great to make ahead of time and reach forwhenever you have a craving for a little something sweet!
Makes approx 10 balls
3 cups shredded coconut
2 tsp granulated stevia or brown rice syrup
1 cup coconut milk (thick part from the top of the can)
1 tsp vanilla bean paste
1 tsp coconut butter (melted)
For the chia jam center
1 cup fresh raspberries
1 tsp granulated stevia
2 tbsp chia seeds
200g good quality vegan chocolate
Blitz up the raspberries in your blender until smooth. Place the aspberry liquid into a jar and add the sweetener and chia seeds.Stir well with a fork, cover and sit in the fridge fora minimum of 30 minutes to allow the chia seeds to thicken the mixture.
Meanwhile, in a large bowl combine the shredded coconut, stevia, coconutmilk, vanilla and coconut butter. Get your hands into the mix and squeeze andmix until everything is combined.
Get golf ball sizes of the coconut mixture and flatteninto the palm of yourhand.
Add a teaspoon of the raspberry chia jam to the center and carefully fold overand shape the coconut into a ball.
Place each ball into a container lined with parchment paper and once all have been shaped, place them in the freezer for 2 hours to set them before adding the chocolate coating.
Melt the chocolate and then carefully dip each bounty ball into the chocolate,allowing it to dry on a cooling rack.
You can add a second coating of chocolate if desired.
I'm from Kerry in the south west of Ireland. I work in an office by day but every spare minute I have goes into my true passion, creating recipes and food photography. One day I hope to open a raw cake bar, quite possibly abroad, but we'll see! I'm a rock chick at heart and love listening to music to get the creative juices flowing. No recipe is created without pearl jam, tool or sound garden blaring in the background!