I got something low-carb again for you. And me, of course. Something I can eat right now without getting too worried if it’s good or bad for me, because I know it’s ok. So let’s have a coffee and one or two of these Coconut Balls aka. Bounty Balls! Your bloogsugar will (most likely) not start to complain with these sweet little treats.
Maybe I should explain something first. Last Christmas, I gave you my heart, but the very next day… just kidding! Mentioning Christmas might seem a bit weird since Easter is coming up soon. Anyway. I bake a lot of cookies for Christmas and normally there are always Coconut Macaroons on my baking list – super delicious Christmas cookies, sweet and packed with shredded coconut flakes. Really great and everybody loves them at home.
Well, last Christmas I did not make them. Can’t even remember why not – but all the ingredients were sitting in my cabinets up until now and waiting to be used. Since I am not incorporating shredded coconut that much in my day to day baking I needed to get rid of them before turning old and bad. So what else can you do? Coconut balls with chocolate – similar to the Bounty chocolate bars. Exactly…
Since I am trying to live the sugar-free and low-carb life right now, I wanted to try a version of these sweets without regular sugar. I used birch sugar instead and that works just as fine as white sugar… but is much better for your blood sugar. This means I can eat it – yay!
If you do not have problems with white sugar or don’t like sugar replacements, just use good old sugar instead. The same amount and all will be fine. You also do not have to use sugar-free chocolate. That one is actually a bit tricky to get sometimes. Not all supermarkets have that I think. At least not here. So if you don’t need it, use something else.
No matter if you go low-carb or not – the coconut balls are delicious! Crunchy chocolate on the outside and a soft and creamy coconut filling on the inside. So good! To make sure they stay fresh, I recommend to store them in a cool place. Not necessarily the fridge, but that is also fine.
Depending on how you temper the chocolate the balls might get some white lines in the fridge. It does not look that nice when that happens, but the chocolate and the coconut balls are still good. The quality is not affected by a change of color. Unless you leave them in the fridge for a year – then I would be worried about any changes in color… or in general.
INGREDIENTS / ZUTATEN
(about 24 balls)
7 oz. (200g) desiccated coconut*
1 1/2 tbsp. birch sugar (xylitol*)
2.1 oz. (60g) coconut oil*
4.2 oz. (180g) coconut milk*
8 oz. (230g) semi-sweet chocolate* (sugar-free)
1 tbsp. coconut oil* or coconut shortening*
(etwa 24 Kugeln)
200g Kokosraspeln*
1 1/2 EL Birkenzucker (Xylit*)
60g Kokosöl*
180g Kokosmilch*
230g Zartbitterschokolade* (zuckerfrei)
1 EL Kokosöl* oder Kokosfett*
DIRECTIONS / ZUBEREITUNG
1. Mix the coconut shreds and birch sugar in a bowl. Melt the coconut oil, add it to the bowl and mix. Add the coconut milk and mix until well combined. Let the mixture sit for about 5 minutes.
2. Form about 24 balls out of the mixture and place them on a board lined with some baking parchment. Place in the freezer for about 1 hour.
3. Chop the chocolate and add half of it to a heatproof (or microwave-safe) bowl and melt it over a pot with simmering water or in the microwave. Add the remaining chopped chocolate and coconut oil and stir in until melted completely. If there are some pieces that won’t melt, reheat a bit (not much) until that pieces are melted as well. Dunk the coconut balls in the chocolate, let excess chocolate drip off and then place them on a wire rack or a piece of parchment paper to dry and harden. Store the finished coconut balls in a cool place.
1. Korosraspel mit dem Birkenzucker in eine Schüssel vermischen. Das Kokosöl schmelzen, zur Schüssel dazugeben und vermischen. Die Kokosmilch dazugeben und alles gut verrühren. Für 5 Minuten stehen lassen, damit die Kokosraspeln etwas Feuchtigkeit aufnehmen können.
2. Aus der Masse etwa 24 Kugeln formen und auf ein Brettchen mit Butterbrotpapier setzen. Die Kugeln dann für mind. 1 Stunde ins Gefrierfach stellen.
3. Die Schokolade hacken und die Hälfte davon schmelzen (in der Mikrowelle oder über einem heißen Wasserbad). Die restliche gehackte Schokolade und das Kokosfett dazugeben und in der warmen Schokolade schmelzen lassen. Sollten nicht alle Schokoladenstücke schmelzen, noch einmal ganz kurz und nur wenig erwärmen, bis alles geschmolzen ist. Die Kokoskugeln in die Schokolade tauchen, abtropfen lassen und dann auf ein Gitter oder Stück Backpapier setzen und fest werden lassen. Die fertigen Kokoskugeln an einem kühlen Ort aufbewahren.
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Here is a version of the recipe you can print easily.
Print
»Bounty« Coconut Balls (low-carb)
- Prep Time: 00:25
- Cook Time: 00:00
- Total Time: 02:00
- Yield: 24 1x
- Category: Snacks
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious little coconut balls – free from refined sugar and low-carb. The perfect little snack when you are craving something sweet. We love them!
Ingredients
7 oz. (200g) desiccated coconut*
1 1/2 tbsp. birch sugar (xylitol*)
2.1 oz. (60g) coconut oil*
4.2 oz. (180g) coconut milk*
8 oz. (230g) semi-sweet chocolate* (sugar-free)
1 tbsp. coconut oil* or coconut shortening*
Instructions
1. Mix the coconut shreds and birch sugar in a bowl. Melt the coconut oil, add it to the bowl and mix. Add the coconut milk and mix until well combined. Let the mixture sit for about 5 minutes.
2. Form about 24 balls out of the mixture and place them on a board lined with some baking parchment. Place in the freezer for about 1 hour.
3. Chop the chocolate and add half of it to a heatproof (or microwave-safe) bowl and melt it over a pot with simmering water or in the microwave. Add the remaining chopped chocolate and coconut oil and stir in until melted completely. If there are some pieces that won’t melt, reheat a bit (not much) until that pieces are melted as well. Dunk the coconut balls in the chocolate, let excess chocolate drip off and then place them on a wire rack or a piece of parchment paper to dry and harden. Store the finished coconut balls in a cool place.
Notes
Enjoy rollin’!
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fattening but delicious
That’s correct ;))