These raspberry bounty balls are a quick and easy sweet treat featuring a creamy coconut and tangy raspberry filling encased in a dark chocolate shell.

As I’ve mentioned before I’m not much into sweets. For that reason I tend to make small bite-sized treats (like these vegan mint chocolate truffles) which give me just a kick of sugar without being sickly sweet.

So the idea for these balls are obviously based on the old coconut and chocolate bounty bars. I had some freeze-dried raspberries that I picked up at Trader Joe’s so I decided to throw those into the mix too.

Yum, the dried raspberries are super tangy and are delicious in combination with the coconut! To prep the raspberries I just ground them into a powder in my mortar and pestle. If you don’t have a mortar and pestle you can just as easily put them in a bag and crush them under a rolling pin.

After that it’s simply a question of throwing the raspberry powder, coconut and sweetener into a food processor to combine. I used maple syrup as my sweetener but agave or icing sugar would work as well. Like I said, I don’t like super sweet things so a couple tablespoons was enough but feel free to sweeten the mix to your taste.

The recipe yielded fifteen tablespoon-sized balls. Once you’ve formed them, they only need a few minutes in the freezer to set then you can melt some dark chocolate and dip ‘em in. A little bit of extra dried raspberry powder and coconut sprinkled overtop makes a nice garnish.

Once the chocolate has set they’re ready to eat! If you’re anxious, you can put them in the fridge to set faster. Personally I prefer to eat them at room temperature because the middle is deliciously creamy and has the same texture of bounty bars.

Be careful if it’s summer, though, as the chocolate coating can melt if your house is too warm. You’ll just have to eat them fast, and I’m sure that won’t be a problem!

Raspberry Bounty Balls These raspberry bounty balls are a quick and easy sweet treat featuring a creamy coconut and tangy raspberry filling encased in a dark chocolate shell. 5 from 1 vote Print Pin Recipe Prep Time: 30 minutes Total Time: 30 minutes Servings: 15 balls Calories: 137 kcal Ingredients 1 cup (100 grams) shredded coconut - $2.25

4 tablespoons coconut cream I used the solids from a can of coconut milk - $0.50

3 tablespoons maple syrup - $1.41

3 tablespoons freeze-dried raspberries crushed into a powder - $1.99

2 tablespoons coconut oil - $0.48

About 4 oz (112 grams) dark chocolate - $0.62 Instructions Place all the ingredients except for the dark chocolate in a small food processor and pulse to combine, scraping down the sides as necessary.

Use a tablespoon to measure out the mixture and roll it into 15 balls (you can double the recipe if you want more). Place the balls on a sheet pan and put them in the freezer until they set. It shouldn’t take more than 5 or 10 minutes.

Melt the chocolate in a small bowl. I did it in the microwave at 60-second intervals. You can also melt it over the stove. Use a couple of forks to roll each ball in the chocolate and place them back on the pan. Sprinkle with a bit of extra raspberry powder or coconut if desired.

If it’s a cool day you can leave them to set on the counter. If you’re anxious or it’s a hot day, put them in the fridge to set. Personally, I prefer to eat them at room temperature as the filling in creamier but on hot days the chocolate coating will melt (eat fast). Find us on Instagram @cilantro_and_citronella Find us on Facebook @thestingyvegan Nutrition Calories: 137 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 10 g | Saturated Fat: 8 g | Sodium: 4 mg | Potassium: 149 mg | Fiber: 2 g | Sugar: 6 g | Vitamin C: 36.4 mg | Calcium: 11 mg | Iron: 1.9 mg Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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