Vegan Bounty Balls

Vegan, dairy-free, egg-free

〰️

Makes 18 balls

〰️

Vegan, dairy-free, egg-free 〰️ Makes 18 balls 〰️

I don't know about you, but I can't remember the last time I had a bounty bar. If you're Australian, you know the one. Sweet, coconutty bar covered in rich chocolate. I wanted to recreate this memory using vegan and wholefood ingredients, and I'm pretty proud of the final product. Let me know what you think!

To see a video of how to make this dish, click here.

INGREDIENTS

• 1 1/2 cup raw cashews

• 1 1/2 cup desiccated coconut

• 2 tablespoons pure maple syrup

• 2 tablespoons coconut flour

• 1 tablespoon coconut oil

• 1/4 teaspoon pure vanilla extract

• 1/4 teaspoon sea salt

• 225 grams dark chocolate, broken into pieces

METHOD

1. Soak the cashews in boiling water for 10 minutes. Drain the cashews and add all of the ingredients except the chocolate to the food processor. Process for around 30 seconds, until the mixture comes together.

   1 1/2 cups raw cashews

   1 1/2 cups desiccated coconut

   2 tablespoons pure maple syrup

   2 tablespoons coconut flour

   1 tablespoons coconut oil

   1/4 teaspoon pure vanilla extract

   1/4 teaspoon sea salt

2. Carefully remove the blades of the food processor. Use the palms of your hands to roll 2 tablespoons of mixture into balls and place on a lined chopping board or baking tray. Repeat with all of the mixture. Place in the fridge for around 20-30 minutes, until they have firmed up.

3. Put the chocolate in a saucepan and melt over low-medium heat, stirring often. Remove from the heat and use a spoon to carefully lower one of the balls into the chocolate. Coat each side of the ball evenly, and then place back on the chopping board. Repeat this for all balls. Return the balls to the fridge for a further 20-30 minutes, until the chocolate has cooled and formed a crisp shell. Enjoy! To store, place in an airtight container and store in the refrigerator for up to one week.

   225 grams dark chocolate, broken into pieces