These bites are suitable for all seasons of the year, all holidays and every day.
I made these for the day before Passover; those who like desserts with less sugar will be happy. It's definitely a recipe I'll be using all year round.
Reduced sugar and vegan Bounty balls!
For 30 balls:
400 ml of coconut milk
400 grams of ground coconut
6 heaping tablespoons of sweetango (similar to "Stevia" for the French, but the Israeli version is much better)
120g of margarine or coconut oil
For the coating:
200 grams of dark chocolate
2 tablespoons of coconut oil / canola oil
Preparation:
Put the coconut milk, ground coconut, Sweetango, margarine or coconut oil in a saucepan.
Over medium heat, bring the dead to a boil; the process should take approximately 5 minutes.
When the margarine has dissolved, it's time to remove the pan from the heat.
Allow to cool for approximately 20 minutes.
Next, form 30 balls, transferring the filling from hand to hand and wetting your hands occasionally. Do not roll the balls in your palms as the filling is somewhat crumbly. Place the balls on parchment paper and freeze for approximately two hours.
Next, prepare the coating – in a bowl, place the dark chocolate and coconut oil / canola oil, melt in the microwave in 30-second bursts until completely dissolved.
Take out the frozen balls, place each frozen coconut ball in the melted chocolate, and using a fork, coat it on all sides.
The balls will be placed back on parchment paper to stabilize the chocolate and placed in the fridge for half an hour.
Sprinkle coconut over the balls before the chocolate dries.
The bites can be stored in an airtight container in the refrigerator for about a week and in the freezer for two months.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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