Some friends invited us to their place for dinner the other night. This immediately raised the question: What shall we take? As you know, for non-obsessive Paleomantics, reasons for transgression abound – a prosecco here, a would-be-rude-to-refuse slice of cake there. So in order to reduce those occasions as much as possible, it’s good to be prepared with a tasty little Paleo-compliant something. Bounty Balls are simply brilliant. Make them. Weekly. And keep a few stashed away for emergencies, if you can.
Paleo Bounty Balls, Full of Good Fat and Fun
These Bounty Balls are rich and wonderful. They’re full of the good stuff we love, without being complicated with hard to find ingredients: all you need is dessicated coconut, coconut oil, maple syrup, vanilla and dark chocolate. They’re simple to make, but you do need a food processor. I tried to make them without, but they wouldn’t hold together. So put all the ingredients into the processor, including the vanilla bean pod, and blend it to the max. That way much of the dessicated coconut will be reduced to a flour. When it starts to grip loosely onto the sides of the processor bowl, you know you have the right consistency.
Forming the fat little balls in your hands is a sensual experience – impossible not to lick clean your coconut-smeared fingers and palms. Kids will love making them. If you happen to find any little bits of unground vanilla bean pod as you’re making them, just pop them in your mouth and chew them to release the flavour.
When all the Bounty Balls are formed, place them into the fridge, and go do something else for a good long while.
Melt the chocolate in a bain-marie, a ceramic bowl resting over simmering water. I use Lindt 85% dark chocolate. When it’s melted, shiny and smooth, pierce the balls with a toothpick, and half-dip them into the chocolate. Then use a teaspoon to spoon it around, coating them completely. Use another toothpick to release them onto a sheet of grease-proof oven paper. Put them back into the fridge to harden, and then store them in an airtight container for as long as they last.
Bounty Balls are wonderful treats, mouthfuls of lovely satisfaction. The high proportion of coconut fat means they fill you up and will keep you going, so they’re great to take with you when you have a long day or evening ahead of you.
Looking for more Paleo Treats?
Carob and Ginger Spice Cookies – these are AIP compliant, and you’ve got to love that!
Angie’s Famous All Day Biscotti – fantastic for any time of day, and especially for dunking in espresso coffee.
A Paleo Apple Cake – a truly wonderful apple cake, moist, with those lovely little crumbs that are so good to pick up with the tip of your finger.
Do you make Bounty Balls or Fat Bombs? There are loads of variations out there, and I’m looking forward to experimenting with flavours. Let me know how you make yours, and tag me on Instagram @paleomantic if you give these a go.
Thanks so much for your time here – don’t forget to sign up for the News and grab your Free Printables at the same time.
Big thanks for all your Shares on Social and for your Pins – every share helps spread the message about our Paleo Diet and Lifestyle.
And thanks for purchasing through the Affiliate Links here, whereby you, of course, never pay more than the standard price, and the small commissions help keep the blog sustainable, and keeps the information freely circulating for all.
Best Wishes, Good Health and Happiness.
- 50 grams coconut butter or oil
- 2 cm vanilla bean pod
- 3 tablespoons maple syryp
- 2 cups dessicated coconut
- 50 grams dark chocolate, min 85%
- Place the coconut butter or oil into a small pan and melt over a very low heat.
- Using a sharp knife or scissors, slice the vanilla pod lengthwise, open it, and scrape the seeds into the coconut oil.
- Place the dessicated coconut, the maple syryp and the melted coconut butter into the food processor and blend on high until the mix starts clinging to the sides of the bowl.
- Squeezing hard, form the mix into 15 small balls. Place them into the fridge to chill for at least half an hour.
- Melt the chocolate in a ceramic bowl over a saucepan with simmering water, taking care not to let any water enter the bowl.
- Pierce a ball with a toothpick and, with the help of a toothpick, coat with chocolate.
- Place on grease-proof oven paper, and when all are done, place them back into the fridge until the chocolate has set.
- Store in a glass or plastic container in the fridge.
[amazon template=iframe image&asin=B01AXM4WV2][amazon template=iframe image&asin=B00ARQVM5O][amazon template=iframe image&asin=B0006ONQOC][amazon template=iframe image&asin=B00FLYWNYQ][amazon template=iframe image&asin=B00NGV4506]