Let the Christmas ‘baking’ continue! So there’s probably some sort of copyright problem with me calling these Bounty balls. But they are so reminiscent of a bounty, and it used to be my favourite chocolate bar as a kid so that’s a huge compliment. These little chocolates are ridiculous easy to make and way healthier than the original.

In fact, if your judicious in your choice of chocolate to cover them in then they can be really low in sugar. The recipe only contains 1 Tablespoon of maple syrup. Yep that’s it. You could switch it to rice malt syrup, but make it a little less than a tablespoon as that stuff is sweeter.

And they are ready in no time and make such a cute gift or addition to your dessert spread this festive season. I actually made these for the first time a month ago but I’ve been pretending the recipe needed more work than it did so I could keep re-testing them. Any excuse to make creamy coconut filled chocolates right?

Give them a go, they may just be the easiest non-baked baking you do this season!

Makes 12 balls


1 cup desiccated coconut + 1/3 cup desiccated coconut

3 Tbs coconut cream

1 tsp vanilla extract

1 Tbs Maple Syrup

100g 70% + Dark chocolate

More coconut for decoration


Place 1 cup of coconut in a food processor and process until it starts to become creamy but still has coconut texture, like the inside of a bounty, this will take a few minutes depending on your processor.

Next, add the coconut cream, vanilla and maple and blend again. Add the extra 1/3 cup of desiccated coconut and blend to combine.

I like to use a chocolate mould for the next part but you could wet your hands and roll balls.

Scoop teaspoons of mixture into a chocolate mould and press firmly. If your moulds are half spheres like mine then make sure you leave 1 Tbs of mixture to stick the halves together, once they’re set. Set in the freezer for about 5 minutes. You just want them to firm up a little. Once firm, remove the balls from the freezer. If you’re using moulds, stick your two sphere halves together using the unfrozen mixture, smooth the edges with warm fingers and you’ll have perfect little balls. If this sounds too complicated just leave them as 1/2 spheres!

Meanwhile, melt the chocolate in the microwave or over a double boiler (bring 1/2 a pot of water to the boil and place a bowl over it, not touching the water, and melt chocolate in this bowl) until just melted.

Drop your coconut balls into the melted chocolate, use two forks to coat them and to remove, then allow to set on a tray or parchment paper. Sprinkle with coconut for decoration.

Keep refrigerated or frozen.

HH. x

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  1. Hi there I’m a member of LMBDW.
    Love your recipe blog, do you have any suggestions for your chocolate bounty balls other then using chocolate,
    Im lactose intolerance and can’t have chocolate because of the inulin in it 😥

    1. Hi Jannie, I love our LMBDW group!! I usually use dark chocolate made with cacao butter rather than dairy products. But if you can’t have that you could make raw chocolate using equal quantities of cacao powder and coconut oil and then add your preferred sweetener to taste (I use rice malt or maple syrup usually). Or how about carob? Hope this helps! x

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