Better than the real thing and perfect for gifting!
If you love Bounty Bars, you are going to adore these no-bake bounty balls! They are even better than the real thing — rich, coconutty, and chocolate-covered — yet a little healthier too. Plus, they make an amazing edible gift for teachers, friends, or family.
My two have nicknamed them “Chocolate Covered Snowballs” — thankfully, they decided not to have a snowball fight in the kitchen! Instead, they declared these treats perfect for Santa’s elves at the North Pole. I’m always so grateful for the time in the kitchen with them — their stories and imaginations always make me laugh.
This year, we made these as part of their teachers’ Christmas gift boxes, and they were a huge hit.
Why You’ll Love These No-Bake Bounty Balls
- No-bake and super easy to make
- Healthier ingredients, so a little indulgence without the guilt
- Perfectly chocolatey and coconutty — even better than a Bounty Bar
- Great for kids to help make, with fun rolling and decorating
- Ideal for gifting or sharing with friends, family, or teachers
- Can be made ahead and stored in the fridge, making them perfect for the busy festive season
- Fun, playful, and full of Christmas magic — your kids will love inventing stories as they bake
Whether you’re making these for gift boxes, a festive treat at home, or just because, these Chocolate Covered Snowballs are guaranteed to bring a smile. They’re quick, easy, and so delicious that everyone will be sneaking one (or two!).
Don’t forget to tag @littleloucookies with all your festive bakes, makes, and edible gifts — I absolutely love seeing them and being part of your Christmas celebrations!
No-bake Bounty Balls
Equipment
Ingredients
- 200 g desiccated coconut
- 100 ml full fat coconut milk – thick cream only
- 30 g coconut oil melted
- 2-3 tablespoons maple syrup
- 200 g milk or dark chocolate melted
Instructions
- To a bowl or blender add the desiccated coconut, coconut milk, coconut oil and maple syrup.
- Stir or blend really well, if the mix is too wet add more coconut or too dry add more coconut milk.
- Scoop into 14 balls and use your hands to shape them so they are nice and round. This part is tricky so take your time.
- Put the balls in the freezer for 15 minutes or fridge for 30 mins.
- Melt the chocolate in the microwave or in a bowl over simmering water.
- Coat the balls in the chocolate, use a fork so the excess drips off, place on a baking tray with parchment paper.
- Once they are all coated, place the tray in the fridge for 30 minutes.
- Storage: Keep in an air tight container for 1 week. The kitchen is warm keep them in the fridge.
- Gifting: I’ve used small muffin paper cases for my balls, put them into a nice gift box. And tie a ribbon around them.
