I love everything chocolate! I never really ate “sweets” (candy) growing up, but I devoted chocolate one bar at a time. My favorite chocolate bars, back in South Africa, were Bar Ones, Tempo, Crunchie and Bounty Bars. I could eat the whole chocolate bar by the time we had finished paying for them in the grocery store. My brother, on the other had, was a sweet-a-holic and he loved the packets of sour sweets. He had a ridiculous amount of self-control, a trait I was never blessed with, and would eat like one a day until we went to the shops again the next Sunday for “Sunday Sweets” as we liked to call it.
Even as I grew up, I still preferred chocolate so now I love baking anything that has chocolate in the ingredients.
Rebelle Kitchen’s chocolate recipes:
- Decadent chocolate cake (perfect for birthdays)
- 4 Ingredient Chocolate Peppermint Bars
- Vegan Chocolate Chip Cookies (these are my absolute favorite!)
- Vegan Chocolate Oat Cookies (aka Lactation Cookies)
- Food Babe’s Almond Butter Brownies
And these are some things I want to try next:
- Chocolate Brownies
- Chocolate Chunk Cookies
- Chocolate Fudge
- Chocolate Milkshake
What other recipes have chocolate in them?
Don’t forget to tag me when you make these so I can see your delicious treats! @rebellekitchen
Forget the store bought chocolates this Valentine’s Day and make someone special in your life these Vegan Coconut Bounty Balls, or better yet, just make them for yourself! They are the perfect size snack and can be frozen to enjoy anytime! <3
Vegan Coconut Bounty Balls
Ingredients
- 2½ cups desiccated coconut
- 3 TBSP liquid sweetener – maple syrup or brown rice syrup
- 2 TBSP coconut oil liquid
- 1 tsp vanilla extract
- 2/3 cup coconut cream
- 2 bars vegan dark chocolate 200g
Instructions
- Add the desiccated coconut, liquid sweetener, coconut oil, and vanilla extract to a medium size bowl. Mix together until combined.
- Add the coconut cream to the mixture and combine. I shook the can of coconut cream so the cream and milk part combined. If it’s too dry, add more coconut oil and coconut cream so it sticks together when you make balls.
- Form balls and lay on wax or parchment paper in an air tight container. Freeze for 20 minutes.
- Melt the chocolate in a double boiler or in 30 second increments in the microwave, stirring in between until smooth and melted, about 2 minutes.
- Using a fork, lay the coconut ball in the melted chocolate and coat completely. Lay onto a parchment paper lined baking sheet and freeze once all the balls have the chocolate coating. Add chocolate decorations or sprinkle with coconut if desired.
- Let sit for 3 minutes before serving. Store in the fridge or freezer.
Notes
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