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Coconut and Matcha Bounty Balls

  • Total: 70 mins
  • Serves: 10 - 12


Truffle Balls

2 cups desiccated coconut

2 tsp. matcha powder

1/4 cup Cocobella Straight Up coconut water

1/3 cup condensed coconut milk

1 tsp. vanilla essence


Chocolate Coating

150g dark chocolate, lightly chopped into small pieces

1 tbsp. coconut oil


Truffle Balls

Line a baking tray with baking paper, set aside.

Add all truffle ball ingredients to a high-speed food processor.

Pulse a few times to incorporate ingredients then process on high until well

combined and mixture begins to stick together.

Pick up approx. 1-2 tbsp. of mixture and roll in the palms of your hands to create

round balls.

Place on prepared baking tray, and continue shaping remaining mixture until it is

all used.

Set in the refrigerator for 30 min.


Chocolate Coating 

In a glass bowl over a saucepan of heated water, melt dark chocolate and

coconut oil over low-medium heat, stirring occasionally whilst it melts.

Once completely melted and smooth, turn off heat.

Keep chocolate in the bowl and angle slightly so the majority of the chocolate is

to one side of the bowl.

Remove balls from the refrigerator.

With a fork or a chocolate dipping tool, dip each ball into the chocolate, coating it


Shake off excess chocolate, allowing it to drip back into the bowl by gently

tapping the side of the fork or chocolate dipping tool.

Gently place back onto a baking tray to dry. Continue with remaining balls.

Place truffles back into the refrigerator to allow the chocolate to completely set,

approx. 20-30 minutes.

Serve and enjoy!

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