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October 23, 2018

Fashionista Bounty Balls

A childhood favourite recreated in a healthy way with a fashionable twist! This recipe combination of beetroot, coconut and chocolate is raw, vegan, gluten-free and lightly sweetened.

INGREDIENTS

Filling

  • 1 tbsp beetroot powder
  • 1 ½ cups unsweetened coconut, shreds or flakes
  • ¼ cup coconut oil
  • 1 tbsp pure maple syrup
  • ¼ tsp vanilla

Chocolate coating

  • 1/2 cup cacao powder
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup
  • 1/4 tsp vanilla

METHOD

To make the filling:

  • Process the coconut products and syrup or honey until a homogenous and sticky mixture is obtained. Add the beet powder and process again.
  • Turn into balls and freeze for 15 minutes.

To make the chocolate coating

  • Place everything in a small bowl and mix everything until well incorporated.
  • If it is not perfectly smooth then continue to adjust your proportions until just right.

Last step

  • Bathe each coconut ball in the chocolate.
  • Place in the fridge or freezer for 30 minutes to an hour to set before serving.

Author: Tatiana from Health & Yum.

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