In a bowl, mix together shredded coconut, almond flour, melted coconut oil and agave syrup using a spoon or spatula.
Then add Sproud and stir until it becomes sticky. If it does not hold together when you press the pulp, leave it for a while or add some almond flour and let it soak up liquid.
Shape into 9 balls (it is easier if you first press the pulp and then gently roll to a ball).
Place the balls in the fridge while you melt the chocolate.
When the chocolate is melted and has cooled, add sticks or toothpicks in each ball and then dip in the chocolate. Place your vegan bounty bites on a baking sheet and store in the fridge or freezer.
MORE AWESOME RECIPES
TROPICAL SORBET
CREAMY SUNSHINE PORRIGE
ONE POT SUN-DRIED TOMATO PASTA
CHOCO MUG CAKE
SAFFRON MUG CAKE
CHOCO NICE CREAM
SWEET RASPBERRY SMOOTHIE
GREEN POWER SMOOTHIE
GOLDEN MILK LATTE
PINA COLADA SMOOTHIE
SNICKERS SMOOTHIE
OVENIGHT CHAI OATS
COCO CHIA PUDDING
CLASSIC ACAI BOWL
VEGAN BANANA PANCAKES
FRENCH TOAST
SALTED CARAMEL CUPS
EASTER NICE CREAM
ONE POT CREAMY PASTA
LENTIL CURRY
NUTELLA NICE CREAM WITH SALTED CARAMEL SAUCE
MUD CAKE WITH CHOCOLATE GLAZE AND ROASTED COCONUT FLAKES
OKONOMIYAKI
MATCHA LATTE
MOCHA CORTADO
HORCHATA CON CAFÉ
PROTEIN BOOSTED PORRIDGE
LINGONBERRY SMOOTHIE
FROZEN BREKKIE BOWL
SCRAMBLED TOFU ON TOAST WITH AVOCADO
CHIA SMOOTHIE GRANOLA-SHAKE
SPINACH PANCAKES WITH MUSHROOMS, WILD GARLIC MAYO AND PICKLED CUCUMBER
ROSEMARY ICED CAPPUCCINO
OVERNIGHT OATS WITH MATCHA AND PEANUT BUTTER
ICED VANILLA LATTE
FRENCH TOAST WITH STRAWBERRY COMPOTE AND VANILLA ICE CREAM
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