Raw Bounty Bliss Balls

Christmas is only a couple of weeks away, yey! I’m sorry for having been such a bad blogger lately, but the end of the semester has been (still is) quite a hectic and full of final exams. The struggle’s been real, but I only have two more exams to go, so I’m trying my best to find more time for the Christmas preparations (baking and cooking) and sharing my favorite holiday recipes with you. 🙂

And here’s the first one! Let’s start with something super fun like… CANDY. This recipe is great because you can make it in advance, keep in the freezer until serving time and then just indulge. I couldn’t be more excited to share my recipe for these (ah-mazing) Raw Bounty Bliss Balls. A divine combination of fluffy puffy coconut filling frosted with rich raw chocolate, making the perfect sweet treat for your winter holiday celebration.

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Here’s how to do it:

The Coconut Bliss
(makes approx. 10-12 balls)

1 cup coconut cream (block)*
½ cup desiccated coconut
2 tbsp extra virgin coconut oil (melted)
2-3 tbsp agave nectar or pure maple syrup
1 tsp pure vanilla extract
pinch of pink Himalayan salt

  1. Carefully open your (refrigerated) coconut cream can (do not shake!) and scoop out only the block from the top, and place into a food processor/blender.
  2. Add the desiccated coconut, coconut oil, sweetener of choice, vanilla extract and salt. Blend until even or if you like it more ‘grainy’ just pulse quickly a couple of times.
  3. If your mixture comes up too ‘wet’, you can place it in the fridge for a few minutes so it will harden a bit and makes this rolling part a bit easier. Scoop out bite-sized portions of the batter, form into balls and place in the freezer for about 30 minutes to harden.

*The coconut cream can needs to be refrigerated 12-24 hours to get the cream block separated

The Raw Chocolate Icing

3 tbsp extra virgin coconut oil (melted)
2-3 tbsp agave nectar or pure maple syrup
3-4 tbsp raw cacao powder
pinch of pink Himalayan salt

Place all the ingredients into a food processor/blender and blend until an even smooth paste comes out. Remove your coconut balls from the freezer. Frost with the raw chocolate icing, sprinkle with some Christmassy toppings, serve and enjoy! Or if you are making them in advance, place them in the freezer to wait to be served. Just make sure to take the bounty balls out of the freezer to defrost about 10-15 minutes before serving.

Note! Because the coconut balls will be quite cold when taking out of the freezer to be frosted, the icing will harden very quickly.

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Thank you for reading, have a beautiful day! 🙂

x Ella

@ellalunamaria

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