3-INGREDIENT COCONUT BALLS
Bounty Bliss Balls are one of my favorite no-bake sweet treats. They are so easy to make and can be ready in no time with just three ingredients.
You can either roll them in shredded coconut or dip them in melted chocolate.
The balls are vegan, gluten-free, grain-free, and soy-free.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
- Coconut cream
- Shredded coconut
- Agave syrup
HOW TO MAKE BOUNTY BLISS BALLS
You can find instructions and the exact measurements in the recipe card below.
STEP 1
Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind.
STEP 2
Put all the ingredients in a food processor or a blender and blend briefly until all is well combined.
STEP 3
Transfer the mixture to a bowl and put it in the fridge for about an hour or two until the mixture is firmed.
STEP 4
Take a teaspoon of the coconut mixture and press it firmly with your fingers so that it sticks together. Roll it into a ball.
STEP 5
Roll each ball in shredded coconut to evenly coat.
STEP 6
Put the balls in the refrigerator for 1 to 2 hours until firm.
STEP 7
Keep the balls in the fridge.
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
BOUNTY BLISS BALLS ARE:
- Vegan
- Gluten-free
- Grain-free
- Soy-free
- Easy to make
- The perfect healthy snack
INTERESTED IN MORE HEALTHY SWEET TREATS?
If you enjoyed this recipe, here are a few more favorites:
- Chickpea Chocolate Hazelnut Truffles
- Buckwheat Chocolate Hazelnut Bliss Balls
- Chickpea Chocolate Fudge Bites
Bounty Bliss Balls
Ingredients
Bounty balls
- 200 g coconut cream the thickened coconut cream from a can of full-fat
- 100 g shredded coconut
- 50 ml agave syrup
Extra
- 50 g shredded coconut for rolling
Instructions
Bounty balls
- Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind.
- Put all the ingredients in a food processor or a blender and blend briefly until all is well combined.
- Transfer the mixture to a bowl and put it in the fridge for about an hour or two until the mixture is firmed.
- Take a teaspoon of the coconut mixture and press it firmly with your fingers so that it sticks together. Roll it into a ball.
- Roll each ball in coconut to evenly coat.
- Put the balls in the refrigerator for 1 to 2 hours until firm.
- Keep the balls in the fridge.
Notes
NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.If you like this image, click below to Pin and follow us on Pinterest:
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