Bounty bliss balls
- 200 g coconut cream the thickened coconut cream from a can of full-fat
- 100 g shredded coconut
- 5-6 tablespoons agave
- 30 g cacao butter
- 2 tablespoons coconut oil
- 1 tablespoon agave
- 50 g dark chocolate
Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind. Put it in a food processor.
Add shredded coconut, agave nectar and vanilla powder and process on high until the mixture sticks together.
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.
For the chocolate topping, melt the cocoa butter, coconut oil, and chocolate over low heat in a medium pot. Add agave for extra sweetness.
Place the ball on a big spoon and dip evenly into the pot with the melted chocolate until covered.