Bounty balls.


Four-ingredient goodness. That’s what these bounty balls are. You only need dates, cashew nuts, desiccated coconut and a smooth chocolate layer to satisfy the cravings of your sweet tooth. They are a way healthier alternative than the original bounty bars, but taste as coconutty and chocolatey as the latter. I’ve handed out the oh-so-simple recipe below several times on request over the past few years, so that definitely speaks in its favour. So what are you waiting for? Grab that food processor and measuring cup, and grind those cashews!



Bounty balls

ca. 15 bounty balls


  • 3/4 cup deseeded dates (make sure they’re not too dry! if  they are, pre-soak them)
  • 1 cup cashew nuts
  • 1 1/4 cup desiccated coconut
  • pinch of vanilla
  • 3/4 – 1 cup vegan dark chocolate (I use Callebaut’s vegan callets, as the other mainstream Belgian brands Jacques and Côte d’Or contain milk)


Mix the dates, desiccated coconut and cashew nuts in a food processor until the mixture is sticky enough to roll into walnut-sized balls by the spoonful. Melt the chocolate in whichever way you like (au bain marie, or like me, just in the microwave – make sure to melt them SLOWLY on a low temperature). Dip the balls in the chocolate, place on a silpat mat, and let cool in the fridge. You can garnish them with some more coconut, with sesame seeds, or hemp seeds (pictured), or whatever you like. Eat! And IF you have some left, they’ll keep in the fridge for a long time.




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