Bounty-Inspired Vegan Truffles


I’ve always been crazy for coconuts and before I went vegan, I really loved a Bounty bar. I even put together this recipe for Bounty Cookies a few years back. These Bounty-Inspired Truffles are my affectionate vegan tribute to everyone’s favourite “taste of paradise”! They are a delicious sweet treat to make when it’s too hot to bake. And if you’re feeling adventurous, they are fabulously good smashed up and stirred into Swedish Glace vanilla ice cream.

Makes approximately 10 truffles, just double up if you want more!

125g desiccated coconut
45g coconut oil
45g syrup (maple, golden, agave, whatever you like)
1 tsp natural vanilla extract
Pinch of salt

For the coating:

100g dairy-free dark chocolate


Measure the coconut into your blender or processor and briefly blitz until it’s a slightly finer texture (but don’t go mad, you don’t want a powder!) This will help the mixture bind later. Add the coconut oil, syrup, vanilla and salt and process until everything is completely combined.


Use a tablespoon measure to scoop out approximately 20g of mixture for each truffle, and use your hands to gently shape into balls. The mixture will feel quite crumbly but don’t worry, they will firm up!  Pop them in the fridge for a few hours (or about 20 minutes in the freezer if you’re in a hurry) until they feel firm to the touch.


Break up the chocolate into a heatproof bowl and melt in the microwave (two 30 second blasts in my 750w microwave – stirring halfway – is just perfect for me). With the help of a palette knife or a couple of spoons, roll the coconut balls in the chocolate to completely coat them, then return to the fridge or freezer until set, then enjoy!

These truffles are best stored in the fridge.

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