Towards the end of summer, I’m usually able to eat richer, more comforting foods. While summer is all about raw soups and popsicles, September brings hot dishes, baked goods and, of course, chocolate. One of my favorite combinations has to be chocolate and coconut – I could eat Bounty bars competitively! But I’m also aware that besides the flavors I love so much, store-bought chocolate bars are packed with sugar and preservatives, none of which I actually need in my diet.
Enter these wild bounty bites – just a few ingredients, vegan, gluten-free, and just the perfect size for a mid-afternoon treat! Since they have no added sugar, I can also feel good about my daughter eating them. If you’re in need of an easy snack/dessert that the whole family can enjoy, these chocolate coconut bites are for you.
Wild Bounty Bites
The recipe for these bounty bites comes from Emma’s Sawko’s new cookbook, ‘Wild Recipes: Plant-Based, Organic, Gluten-Free, Delicious’, which is coming out next week. We were able to get a preview, and were smitten with the healthy, flavorful recipes in the book! Think ‘tasty, light, and vitamin-rich; food that comforts, is full of flavor and easy to make, food that respects our bodies and our planet. Recipes to make for yourself and for others, recipes to regale the guests and children sitting contentedly around your table,’ as described by the author herself.
Scroll down for the full recipe and it might just convince you to pre-order ‘Wild Recipes‘ on amazon or wherever books are sold.
Wild Bounty Bites
Reprinted with permission from ©Wild Recipes by Emma Sawko, Flammarion, 2020. photo: Greta Rybus
- 1 cup unsweetened shredded coconut plus more for sprinkling
- 2 tbsp coconut oil
- 1 1/2 tbsp maple syrup
- 1/2 tsp vanilla bean ground
- 1 pinch salt
- 1 tsp water
- 1 oz vegan dark chocolate
Line a baking sheet with parchment paper. In a mixing bowl, combine all of the ingredients, except for the chocolate.
Using a small ice cream scoop, shape the mixture into 10 or so balls, releasing them onto the lined baking sheet. Chill for at least 1 hour.
Melt the chocolate and dip the balls in it until coated. Sprinkle with shredded coconut and chill in the refrigerator until ready to serve.