Recipe: Ombar Bounty Balls
Recipe courtesy of Courtenay Turner
These yummy little balls of coconut and chocolate will have your taste buds singing.
Better than the real thing? We think so.
Gluten Free. Dairy Free. Raw. Vegan. Paleo.
For the filling:
- 1 cup shredded coconut
- 1 cup desiccated coconut
- 1 cup full fat coconut cream (preferably organic)
- 2 tbsp virgin coconut oil (melted)
- 2 tbsp rice malt syrup or maple syrup
- 1 tsp vanilla essence/extract/beans
1. Combine all of the ingredients listed about and mix until even in consistency. It’s best if your coconut cream is at room temperature, rather than cold, as it will solidify the coconut oil upon contact.
2. Pop the bowl in the fridge until it firms up enough to stick together. Or alternatively, pop it in the freezer if you’re in a hurry.
3. Remove from fridge or freezer and roll into balls.
4. Put the balls back into the fridge while you move onto the next step!
For the coating:
- Approximately 4 x 35g Ombar chocolate
- Coconut cream (can omit)
1. Fill a pot 1/3 full of water and place a bowl on top, making sure the bottom of the bowl does not touch the water.
2. Break up the chocolate and put it in the bowl.
3. Bring the water to the boil, slowly and gently, stirring the chocolate as you go to avoid clumping and burning.
4. Keep the heat on low until you have a saucy consistency, continuously stirring.
5. If you want a thinner consistency, add some coconut cream.
6. Grab your coconut balls out of the fridge and set them on a bench nearby.
7. One by one, dip them in the chocolate sauce and role. This process is messy. Prepare to lick your fingers!
8. Place on a tray or plate lined with non-stick baking paper. The chocolate should start to solidify as soon as it touches the cold coconut.
9. When all your balls are finished, pop them back in the fridge!
A mixture of coconut oil, cacao and rice malt syrup or maple syrup will also do the trick if you don’t have any quality chocolate on hand.