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MetaWell BANT Nutritionist Minna Wood Bracknell MetaWell BANT Nutritionist Minna Wood Bracknell

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Categories RECIPES

Dark Chocolate Bounty Balls

Make your own healthy bounty balls for Easter!

I created this recipe (and the video, as you can probably see!) back in 2018 soon after I set up my practice and the MetaWell clinic. (I’ve learned a little bit more of video creating since, though still def not very good at it, and the tools have got better and easier to use, but it was interesting to find this video on my computer. It made me pretty proud of achieving that then!)

Not only are these low sugar and high protein to keep your energy and mood stable, but they are also high in cocoa polyphenols that have been shown to feed the beneficial lactobacillus and bifidobacterium species in the gut and reduce the growth of pathogenic clostridium species¹.

Get your kids involved and having fun making their own Easter chocolates, instead of having too many sugar-laden shop-bought chocolates (some of which can contain up to 50% of sugar!!!). You could even create your own little bunny shapes if you have the skills and patience (which I don’t!).**

INGREDIENTS
MAKES AROUND 12-15 BALLS

100 g dark chocolate (min. 70%, I used 90%)
1 tbsp coconut oil
4 tbsp macadamia nut butter (or cashew/almond/peanut butter)
4 tbsp creamed coconut
1 tbsp maple syrup
6 tbps desiccated coconut
1 dsp (dessert spoon) coconut flour

¹ Cocoa Polyphenols and Gut Microbiota Interplay: Bioavailability, Prebiotic Effect, and Impact on Human Health

METHOD 

  1. Break the dark chocolate into a glass bowl and place the bowl over a saucepan containing water on low simmer (bain marie). When melted, take off the heat and set aside.
  2. Add coconut oil, nut butter, creamed coconut and maple syrup into another bowl and mix well. Make sure no clumps remain.
  3. Add desiccated coconut and coconut flour, and mix well. Freeze for 10 minutes.
  4. Take out of the freezer and roll into small balls. Place the balls on a small lined tray. Freeze for 10 minutes.
  5. Take the balls out of the freezer and drop each ball into melted chocolate and use 2 teaspoons to roll them in the chocolate. Place the balls back on the tray.
  6. Transfer to the freezer or fridge for 10 minutes and when the chocolate has set, add another coating (I just spooned the rest of the chocolate onto the balls).
  7. Put the tray back in the fridge and when the chocolate is set, transfer the balls into a container.
  8. Store in the fridge. These keep for weeks – although I know they won’t!!!

For extra sparkle, sprinkle some bee pollen, shredded coconut or orange peel powder (or any of your favourite sprinklies) on top of the last chocolate coating at step 6.