Description
These 7 ingredient bounty balls are packed with both shredded coconut and coconut yogurt, and coated with dark chocolate and a sprinkle of flaky salt.
Ingredients
Scale
- ½ cup (122g) coconut yogurt*
- ¼ cup (70g) honey
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp kosher salt
- 2 cups (150g) shredded coconut**
- 1 cup (95g) blanched almond flour
- 1 cup bittersweet chocolate chips***
Instructions
- Line a medium-sized baking sheet with parchment paper and set aside. Make sure that you’ll be able to fit the baking sheet in your freezer.
- Add the coconut yogurt, honey, vanilla bean paste, and kosher salt into a large bowl. Whisk well until combined. Next, sprinkle in the shredded coconut and blanched almond flour. Using a flexible rubber spatula, fold and mix until a loose but sticky dough forms.
- Divide the dough into 12 or 14 even-sized balls. I like to roll the entire dough into a large square-shaped log and cut it into 12 pieces using a knife. If you’ve ever made sugar cookies, it’s a similar process. Anywho, roll each dough portion into a ball and place it on the prepared baking sheet.
- Next, add the remaining chocolate chips into a heatproof bowl or ramekin and pop in the microwave for 30 seconds. Remove and stir the chocolate. Repeat this process two more times until the chocolate is melted and silky smooth. If the chocolate seems too thick, add ½ tsp of coconut oil to thin it out. Optionally, you can melt the chocolate over a double boiler as well.
- Using a pair of forks, carefully dip one of the balls into the melted chocolate, gently rolling the ball to coat it thoroughly in the chocolate. Lift the ball out of the chocolate, let the excess chocolate drip off, and place it back on the parchment lined baking sheet. Repeat with the rest of the balls. Sprinkle a bite of flaky salt on top of each bite for presentation.
- Pop the tray of cookie dough bites in the fridge for 30 minutes, or freezer for 15 minutes, until the chocolate has completely set. If you have any leftover chocolate, I like to drizzle the tops of each ball to get that lovely cross-hatch chocolate pattern. Optional, but it makes the balls look pretty.
- Transfer the balls into a glass container and store them in the fridge for up to one week.
Notes
*Every brand of coconut yogurt is different; you may need to use more yogurt or less in the dough. Ideally, the dough should stick together when pressed, but still be slightly crumbly. CocoJune yogurt is on the thicker side so if you’re using a more runny coconut yogurt, I’d use a little less and add more as needed until the dough looks right.
**Make sure to use unsweetened shredded coconut.
***I love using Hu Gems!