• Skip to main content
  • Skip to primary sidebar

The Stingy Vegan

  • Recipe Index
  • 30-Minute Frugal Vegan Recipes Cookbook
  • About
    • Nutrition Disclaimer
  • Shop Vegan Tees
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • 30-Minute Frugal Vegan Recipes Cookbook
  • About
    • Nutrition Disclaimer
  • Shop Vegan Tees
    • Facebook
    • Instagram
  • ×

    30-Minute Recipes » Raspberry Bounty Balls

    Published: Jun 19, 2018 · Updated: Feb 26, 2019

    Raspberry Bounty Balls

    Jump to Recipe

    These raspberry bounty balls are a quick and easy sweet treat featuring a creamy coconut and tangy raspberry filling encased in a dark chocolate shell.

    The inside of a raspberry bounty ball on a pan with other balls.

    As I’ve mentioned before I’m not much into sweets. For that reason I tend to make small bite-sized treats (like these vegan mint chocolate truffles) which give me just a kick of sugar without being sickly sweet.

    So the idea for these balls are obviously based on the old coconut and chocolate bounty bars. I had some freeze-dried raspberries that I picked up at Trader Joe’s so I decided to throw those into the mix too.

    Freeze-dried raspberries crushed into a powder in a mortar and pestle.

    Yum, the dried raspberries are super tangy and are delicious in combination with the coconut! To prep the raspberries I just ground them into a powder in my mortar and pestle. If you don’t have a mortar and pestle you can just as easily put them in a bag and crush them under a rolling pin.

    After that it’s simply a question of throwing the raspberry powder, coconut and sweetener into a food processor to combine. I used maple syrup as my sweetener but agave or icing sugar would work as well. Like I said, I don’t like super sweet things so a couple tablespoons was enough but feel free to sweeten the mix to your taste.

    Raspberry bounty balls filling on a sheet pan.

    The recipe yielded fifteen tablespoon-sized balls. Once you’ve formed them, they only need a few minutes in the freezer to set then you can melt some dark chocolate and dip ‘em in. A little bit of extra dried raspberry powder and coconut sprinkled overtop makes a nice garnish.

    Once the chocolate has set they’re ready to eat! If you’re anxious, you can put them in the fridge to set faster. Personally I prefer to eat them at room temperature because the middle is deliciously creamy and has the same texture of bounty bars.

    Chocolate-covered raspberry bounty balls on a tray.

    Be careful if it’s summer, though, as the chocolate coating can melt if your house is too warm. You’ll just have to eat them fast, and I’m sure that won’t be a problem!

    The inside of a raspberry bounty ball on a pan with other balls.

    Raspberry Bounty Balls

    These raspberry bounty balls are a quick and easy sweet treat featuring a creamy coconut and tangy raspberry filling encased in a dark chocolate shell.
    5 from 2 votes
    Print Pin Recipe Rate
    Course: Dessert
    Cuisine: American
    Total Price: $7.25
    Price per Serving: $0.48
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 15 balls
    Calories: 137kcal
    Prevent your screen from going dark

    Ingredients

    • 1 cup (100 grams) shredded coconut - $2.25
    • 4 tablespoons coconut cream I used the solids from a can of coconut milk - $0.50
    • 3 tablespoons maple syrup - $1.41
    • 3 tablespoons freeze-dried raspberries crushed into a powder - $1.99
    • 2 tablespoons coconut oil - $0.48
    • About 4 oz (112 grams) dark chocolate - $0.62

    Instructions

    • Place all the ingredients except for the dark chocolate in a small food processor and pulse to combine, scraping down the sides as necessary.
    • Use a tablespoon to measure out the mixture and roll it into 15 balls (you can double the recipe if you want more). Place the balls on a sheet pan and put them in the freezer until they set. It shouldn’t take more than 5 or 10 minutes.
    • Melt the chocolate in a small bowl. I did it in the microwave at 60-second intervals. You can also melt it over the stove. Use a couple of forks to roll each ball in the chocolate and place them back on the pan. Sprinkle with a bit of extra raspberry powder or coconut if desired.
    • If it’s a cool day you can leave them to set on the counter. If you’re anxious or it’s a hot day, put them in the fridge to set. Personally, I prefer to eat them at room temperature as the filling in creamier but on hot days the chocolate coating will melt (eat fast).

    Notes

    Find us on Instagram@stingyveganrecipes
    Find us on Facebook@thestingyvegan

    Nutrition

    Calories: 137kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 149mg | Fiber: 2g | Sugar: 6g | Vitamin C: 36.4mg | Calcium: 11mg | Iron: 1.9mg
    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    « Smoky Vegan Beans on Toast
    Vegan Stuffed Zucchini »

    Reader Interactions

    Comments

    1. Lydia says

      December 18, 2020 at 9:06 am

      5 stars
      Very simple and tasty! The raspberry goes wonderful with the coconut.

      Reply
    2. Nicole says

      January 19, 2021 at 12:25 am

      Are these freezer friendly?

      Reply
      • Melissa says

        January 20, 2021 at 9:55 am

        Yes!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    PRIVACY POLICY  

    Connect with us!

    • Facebook
    • Instagram

    Get The Cookbook!

    This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

    Get the 14-day meal plan!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Nutrition Disclaimer
    • Our Cookbook
    • Recipe Index
    • Contact

    Newsletter

    • Sign Up! for our 5-day guide to saving money and time in your vegan kitchen.

    Copyright © 2020 The Stingy Vegan