Instructions

Bounty balls

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.

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Take spoonfuls of the mixture (depending on the size you are making) and press together to form a ball.

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Freeze for at least one hour or overnight.

Chocolate topping

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.

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