My favourite EVER chocolate was Bounty – I’m obsessed with anything coconut so this really is an indulgence for me. I made these a few years ago before starting the blog but never photographed them or wrote down the recipe so thought I’d try to perfect them now so you can all share in their splendor! They are simply mouth-watering; so delicious but also kind of light and fluffy so they don’t make you feel sick. Everyone here loved them, hope you do too.
2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1 tsp vanilla extract
3 tbsp cacao powder
¼ cup maple syrup
1 tbsp cashew butter
¼ cup coconut oil (add more if it is too thick)
Melt the coconut oil then mix all the ingredients except the chocolate in a bowl.
Line a plate or baking tray with baking paper then roll the mixture into small balls and put them on the prepared plate and put it in the freezer for an hour. (the baking paper will stop them sticking to the plate)
Make the chocolate sauce while it’s in the freezer. Take it off the heat once ready, take the balls out the freezer and immerse them, one by one, into the saucepan and coat them with the chocolate then put back on the plate. They will be best if you coat them twice, so once you’ve done them all once, re-immerse them.
Put them in the fridge to chill and store them in an airtight container in the fridge.
Love & health,
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