EYH MEMBER RECIPE: Dark Chocolate Bounty Balls

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb

What you’ll need… 

• 100g shredded coconut
• 1-2 tbsp rice malt syrup
• 2 tbsp coconut oil, melted
• 100g 85% dark chocolate

How to make… 

•  Add the coconut, rice malt syrup and coconut oil to a food processor and pulse until it ingredients are combined and begin to stick together. Alternatively you can mix by hand. Put the mix in the freezer for a around ten minutes until firm enough to roll into balls then return to the freezer for 20 minutes to prevent the melted chocolate from melting the coconut oil and making the balls fall apart.
• Melt the chocolate in a double saucepan or place a glass bowl into a pot of simmering water and add the chocolate to the bowl. Do not allow the water touch the inside of the bowl. Stir until melted.
• Take your coconut balls and roll in the chocolate, allowing the excess to drip off and place on a plate or tray lined with greaseproof baking paper. Place in the fridge to set and always refrigerate.

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