A healthy bounty alternative, the only difficulty is not eating them all at once!
200g creamed coconut
150g desiccated coconut
6 tbsp coconut oil, melted
3 tbsp raw honey
11⁄2 tsp vanilla extract
A pinch of sea salt
300g (85% cocoa solids) dark chocolate
Line a tray with baking parchment.
In cold weather, place the unopened packet of creamed coconut in a bowl of warm water to melt it through (you can massage the packet to help it along). In warm weather, the creamed coconut will already be fluid enough.
When it’s soft all the way through, pour into a bowl and mix in the coconut oil, honey, vanilla and salt. Add a little water, if needed to loosen the mix.
Stir in the desiccated coconut evenly to create a doughy consistency. Roll the dough into balls, place on the lined baking tray and put in the freezer for 15 minutes or until solid.
Melt the chocolate in a glass or metal bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer.
When the chocolate has almost melted, take the bowl off the heat and place on a tea towel to avoid slipping. Leave to cool as much as possible without it hardening to give a thicker coating to the balls. Stir occasionally.
Dip the frozen balls into the chocolate using two forks, letting the excess drop off, and carefully place back onto the cold baking tray, leaving space between each one. If the chocolate mixture becomes too cold, you may need to put it back over the hot water again.
When you’ve finished dipping all the balls, place the tray in the fridge until the chocolate sets. Once set, seal in a glass or ceramic container in the fridge or freezer until required.