Bounty bliss balls
Ingredients
Bounty balls
- 200 g coconut cream the thickened coconut cream from a can of full-fat
- 100 g shredded coconut
- 5-6 tablespoons agave
- pinch of vanilla powder
Chocolate topping
- 30 g cacao butter
- 2 tablespoons coconut oil
- 1 tablespoon agave
- 50 g dark chocolate
Instructions
Bounty balls
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Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind. Put it in a food processor.
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Add shredded coconut, agave nectar and vanilla powder and process on high until the mixture sticks together.
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Take spoonfuls of the mixture (depending on the size you are making) and press together to form a ball. Freeze for at least 1-2 hours.
Chocolate topping
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For the chocolate topping, melt the cocoa butter, coconut oil, and chocolate over low heat in a medium pot. Add agave for extra sweetness.
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Place the ball on a big spoon and dip evenly into the pot with the melted chocolate until covered.
Hi! We are Nensi & Slaven, a couple from Split, Croatia. We started this blog to share our experiences and thoughts on food, to meet like-minded people and to share our love for cooking and eating healthy. We absolutely love preparing our food from scratch and having lots of colors on our plate. We also enjoy discovering new cookbooks, different cuisines, and new ingredients. 
