So what makes these Chocolate Bounty Balls so super you may ask?...
Its Lucuma powder! Also known as “Gold of the Incas”.
This delicious powder is a great addition to any sweet treat, smoothie, or even icecream due to its lovely sweet maple flavour. Not only does it have a great taste but it also contains many essential nutrients such as beta-carotene, vitamin B3, zinc, iron, calcium, as well as being a great source of dietary fibre, healthy carbohydrates and minerals! It can also be used as a natural low G.I. sweetener, helping to keep your blood sugar levels stable and give you consistent energy.
Chocolate and coconut is a winning flavour combination and thanks to Megan, who works in our dispatch team, this classic combo just got even better. Megan is currently studying a Diploma in Nutrition at Wellpark College and loves the addition of lucuma saying that it "gives the bounty balls a subtle but yummy maple/apricot flavour and is a great way to add some variety to the common choc and coconut combination".
These balls are a great healthy snack to have on hand to satisfy any sweet cravings with the added bonus of not leaving you with a dreaded sugar slump.
SUPER CHOCOLATE BOUNTY BALLS
Makes 12.
INGREDIENTS
COCONUT AND LUCUMA FILLING
2 cups of desiccated coconut
½ cup melted extra virgin coconut oil
1/3 cup coconut cream
1 teaspoon vanilla bean paste
1 Tablespoon coconut flour
1 Tablespoon lucuma powder
1-2 Tablespoons coconut sugar (or natural sweetener of choice)
CHOCOLATE COATING
50 grams cacao butter
2 Tablespoons cacao powder
1 Tablespoon coconut sugar (or natural sweetener of choice)
Coconut chips to decorate (optional)
METHOD
- Place all the ingredients for the filling into a food processor and process until well combined.
- Form mixture into 12 balls and place into the freezer for around an hour.
- To make the chocolate coating, begin by gently melting the cacao butter in a double boiler. Add in coconut sugar or preferred sweetener. Mix to combine.
- Once completely melted take off the heat and add in cacao powder. Mix well.
- Take coconut balls out of the freezer and dip into the chocolate mixture. Ensure the filling is completely covered (a fork is quite useful).
- Once the first layer of chocolate has set drop back into the chocolate mixture again for a second coating.
- After the second coating decorate with coconut chips if using.
- Once set place into an air tight container and keep in the fridge for 1-2 weeks
