Baking

Bounty Bliss Balls

Bliss balls are something new to me. In fact, the whole realm of healthy baking alternatives is new to me. Trying something new that is sugar-free, gluten-free, vegan, raw, or all of the above will often make me say to myself “maybe another day…” and go back to making a good old chocolate cake (because let’s be honest, chocolate cake is a food of the gods!).
But I’m trying something new.  Most meals in our house are quite healthy and nutritious, but when it comes to baking I’m old fashioned; and sugar, butter and chocolate are never emitted. I’d like to try and change it up ever now and then, though, which is where these yummy (healthy!) bounty bliss balls come into it.

I found the original recipe on Nourishing Hub, which can be found here: https://nourishinghub.com.au/blogs/recipes/16618839-delicious-coconut-bounty-balls 

Ingredients: 
Coconut filling;

-2 1/2 cups of desiccated coconut
-2 heaped tablespoons of rice malt syrup (this can be found in the health food section of the supermarket)
-2 heaped tablespoons of coconut oil
-1/4 cup of coconut milk, or milk substitute (I used oat milk)
-1/2 tsp of vanilla extract
-(I also added a tablespoon of icing sugar to help bind and sweeten, but this can be left out if you’d prefer)

Chocolate coating;

-4 tablespoons of coconut oil
-3 tablespoons of raw cacao powder (this can be found in the health food section of the supermarket, or even the pharmacy. It’s great for hot chocolates too!)
-2 tablespoons of rice malt syrup
-2 tablespoons of icing sugar (optional)

Method:

1. Line a baking tray with a silicon mat, or baking paper.
2. In a food processor, mix together all the ingredients for the coconut filling.
3. Collect tablespoons full of mixture, and roll into balls. Place onto lined baking tray. This part will be a bit sticky, and you may need to rinse your hands in water every now and then to get excess mixture off, and help roll the balls.
4. Place the balls in the freezer for around 45 minutes. (Don’t worry, the balls don’t have to be frozen after they are finished, you can just keep them refrigerated).
—–
Once balls the 45 minutes is nearly up, you can get onto making the chocolate coating.
—–
5. Place all ingredients into a small saucepan, or double boiler.
6. Mix together over a low heat, just until everything is smooth and melted together.
7. Take off of heat, and let cool for 10 minutes or so.
8. Once cool, roll the balls in the mixture, a few at a time. I used a fork to help me do this, and to help drain off excess chocolate. Place back onto tray.
9. (Optional) I found that the mixture wasn’t very thick, so I decided to coat them in the chocolate once more, as there was leftover coating.
10. Sprinkle with coconut for decoration. Keep in refrigerator.

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