These healthy vegan Bounty balls are super easy to make with just 4 ingredients! Bursting with delicious coconut flavor, our homemade recipe tastes almost like the “original” but is made with real food instead.
These homemade Bounty balls are a healthier version of the chocolate bars you might know from the store but still melt-in-your-mouth delicious.
They can be enjoyed as a tropical cold treat in the summer or as a snowy and healthy Christmas treat (great edible gift idea, by the way) to keep you away from store-bought sugar-laden truffles — plus, our Bounty bliss balls are ridiculously easy to make.
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You can either coat them in melted dark chocolate or leave them uncoated, in which case the vegan bliss balls are more like Raffaello-type truffles.
Find more recipes for chocolate bliss balls, coconut almond bliss balls, matcha pistachio bliss balls and peanut butter bliss balls around our website!
Luckily, these indulgent little treats are so easy to make vegan and even low-sugar which makes the homemade version even better than store-bought Bounty bars in our opinion.
Why you’ll love them
- Easy 4-ingredient recipe
- Tastes just like the “original”
- Undetectably vegan
- 15 minutes of prep time
- Rich, decadent and intensely coconutty
- Bite-sized portable treat
- Perfect for meal prep
- No-bake Christmas truffles
- Beautiful edible gift idea
Our homemade Bounty balls are a family favorite and couldn’t be easier to make!
In terms of kitchen equipment, you need a food processor, a medium-sized bowl with a lid or some foil, two small bowls, a spoon for scooping and some parchment paper.
Ingredients needed
- Shredded Coconut — this creates our beautifully textured Bounty bliss ball base.
- Coconut Milk — from a carton or mix the sold and liquid parts of a can.
- Rice Syrup — any liquid vegan sweetener will do here; for a super low-carb and syrup-free version, you can use stevia!
- Dark Chocolate — for the delicious Bounty-style coating! Feel free to double for an extra rich treat.
- Vanilla Extract — recommended to support the subtle sweetness and it definitely adds to the truffle experience.
That’s pretty much it! You can find the exact amounts in the recipe card below. We’ll share some tips and adjustments (including flavor options!) in just a bit.
Here’s how easy it is to make these Bounty balls.
How to make Bounty balls
Create the coconut base
Get your food processor and add the four main ingredients (everything except the dark chocolate) to it. Pulse 2-3 times to incorporate.
You should be left with a homogenous, firm texture. Transfer it into a bowl, cover with a lid or some foil and place it in your fridge for around an hour to let it thicken.
Form bliss balls
Once this time has elapsed, remove your coconut base from the fridge and use a spoon (or better, ice-cream scoop if you have one) to scoop the mixture.
Wet your hands and form little bliss balls, placing them next to each other in a bowl or on a plate.
Coat with coconut and chocolate
Now, get two little bowls and put shredded coconut in one, melted chocolate in the other. This way, you can create both Raffaelo-style and Bounty-style balls!
Feel free to use only one type of coating to simplify this process.
- Make Raffaelo bliss balls: roll half of your balls in shredded coconut
- Make Bounty balls: dip the other half of the balls into the melted chocolate and sprinkle with some shredded coconut for decoration if wanted
Chill the bliss balls
Line all of your coated bliss balls next to each other on some parchment paper on a plate. Once you have used up all of your coconut base, put the plate in the refrigerator for about an hour to let everything set.
Serve your Bounty balls chilled and enjoy them straight from the fridge!
Storage & serving
Our vegan bliss balls can be kept in an airtight container in the fridge for up to a week. Although we haven’t tried freezing them, they are probably very freezer friendly!
The Bounty balls taste great on their own, with some almond milk latte, a glass of vanilla soy milk or fresh seasonal fruit!
FAQs & tips
Let’s go over some questions and customization ideas — if you want to learn more, check my full guide on how to make bliss balls here.
20+ Vegan Bliss Balls →Can I make this sugar-free?
Sure, even though our Bounty balls require a rather small amount of syrup, you can use any sugar-free sweetener, like stevia, instead.
Can I make these in less time?
Yes, put your coconut base and rolled bliss balls in the freezer for around 10 minutes instead of the fridge to be able to enjoy them sooner!
How to make more authentic Raffaelo balls
You could just roll your coconut base in more shredded coconut or add a few drops of almond extract or rum flavoring for an extra authentic truffle taste! Also, hide one hazelnut in each bliss ball for a crunchy filling and voilà, you have some better-than-the-original Raffaello balls.
How to melt dark chocolate
Break the dark chocolate into small-ish pieces and put them in a small glass or metal bowl. Place the bowl over a saucepan on the stove with barely simmering water and gently stir with a spatula or spoon.
You can also use your microwave to melt the chocolate!
How do I create homemade Bounty bars?
Instead of rolling your coconut base into bliss balls, make bar shapes that you can then coat with melted chocolate! Feel free to increase the amount of chocolate and double coat your coconut filling for a super chocolatey result.
More vegan chocolate treats
We love creating easy, healthy and delicious vegan chocolate treats like these Bounty balls! Try these recipes next:
- Silken Tofu Chocolate Mousse
- Raw Chocolate Caramel Slice
- Vegan Chocolate Mousse Cake
- Healthy Blackout Brownies
- Chocolate Chickpea Ice Cream
Did you make our Bounty balls? Let us know how you liked them in the comments below and don’t forget to rate! You can also Pin it for later or tag us on Instagram – we’d love to see your creations.
Ingredients
- 2 cups shredded coconut 160 g
- 1 cup coconut milk 240 g
- 1 tbsp rice or agave syrup
- 2 tsp vanilla extract
Coating
- ⅔ cup dark chocolate melted (100 g)
- Shredded coconut about ½ cup
Optional
- Hazelnut for filling
- Almond or rum extract
Instructions
- Add the four ingredients for the balls to a food processor and pulse two or three times to incorporate everything. You should be left with a rather firm texture.
- Transfer the mixture into a bowl, cover with some foil and refrigerate for an hour to let it thicken.
- Remove from the refrigerator and use an ice-cream scoop or a spoon to scoop the mixture and form little balls using your hands.
- Add shredded coconut into a bowl and melted chocolate into another.
- Roll half of the balls in shredded coconut to create the Raffaello bliss balls.
- For the bounty bliss balls, dip the other half of the refrigerated balls into the melted dark chocolate to create a coating. Decorate with some sprinkled coconut shreds if you like.
- Line all of the bliss balls on a plate with some parchment paper and refrigerate for another hour to let them set.
- Serve chilled or keep them in an airtight container in the fridge for up to a week.
Notes
- You can melt the chocolate either in the microwave or a hot water bath before coating your coconut bliss balls.
- For a super-duper bounty bliss ball experience, increase the amount of chocolate for the coating and make two layers!
- Instead of bliss balls, you can create bar-shaped bounty treats, too!
- For a deeper flavor, add some almond or rum extract. To create a crunchy surprise, fill your coconut-coated bliss balls with a hazelnut.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
Wow. This recipe is awesome Alena. I want to make it for Thanksgiving and will let you know how it turns out. Thanks for agreeing to let me share the link and one photo. Have a beautiful holiday season and wishing you a Happy, Healthy New Year. Warm regards, Nancy Andres @ Colors 4 Health
Hi I am from England I have just made your chocolate coconut all’s they are the best I have ever made and I will always make them in the future thank you so much ????
Hi. Recipe looks great and I can’t wait to try it. Just wondering though whether the balls can be frozen and taken out as needed?
yes, just let them defrost for some time until they have reached your desired consistency :)
Hello,
Does this recipe call for sweetened or unsweetened coconut? Thank you
I use unsweetened coconut but if you want to use sweetened, you can reduce the added sweetener! perhaps you like your bounty balls to be sweetener anyway :)
What’s the best way to melt chocolate and what chocolate do you recommend.? Thanks Dawn
Hi Dawn, I shared more information in the section “How to melt dark chocolate” in the article! I personally always use the stovetop method which I described – there are lots of videos about the different methods which are helpful, just search on YouTube. You can use regular dark chocolate!
Hi, they seem delicious. Have you got a suggestion to replace the rice/agave syrup?
Kind regards,
Margarida (from Lisbon Portugal)
any liquid sweetener works! If you want to use stevia drops or granulated sugar, add a bit more coconut milk :) Enjoy!
Hello Alena!
Just made these with leftover coconut cream I had. I used desiccated coconut, about gram for gram, and mixed in a bowl with a spatula.
Looking great so far, chocolate dipping later this week!
Thank you 😊
I was sceptical that I would like these but they are actually amazing! So simple to make too. I have been vegan for 4 years so can’t exactly remember what a bounty taste like but I feel these are very close and without all the sugar and chemicals! Thank you :)
Hi
Do you use a tin can of coconut milk (quite creamy) or a carton of liquid coconut milk?
Thanks!
liquid (but not thinned out) coconut milk, not the half-solid parts of the can :)
How could I use dates to replace the 1 spoon of rice or agave syrup. How many would I need and how would I add them?
depending on the size of your dates and your desired level of sweetness, use 1-3 soaked and drained dates and puree them in a splash of water, then mix with coconut shreds and milk. be aware that you won’t have super white balls, they’ll be more brown due to the dates!
Made these for Christmas, there is something about them!! So delicious and not full of nasty ingredients. Also very easy to make. I’m going to make another batch tomorrow to take skiing. I wondered how long they are safe to be out of the fridge? I may have to eat them all on the journey!
so happy to know that, Tanya! The balls should be good out for at least a couple of hours — just make sure the chocolate doesn’t melt and make everything messy ;)
At the moment chocolate is off the table for me. Do you think these would stick together as just coconut balls with no chocolate?
yes, you can make them “Rafaello” style as well :) this means just the coconut coating!
These are definitely not low carb or Keto friendly with 20 carbs per ball. Just saying!