Pastel bounty balls dipped in rich, homemade chocolate with a surprise inside; unicorn colored coconut filling!

They are sweet, coconutty with a hint of fruit and a crunchy layer of dark or white chocolate made from raw cacao butter.

I don’t know about you, but colorful food makes me so happy, especially when it comes in these fairytale colors.
They are not only pretty, but the colors are 100% natural made from fruit juice, spices and butterfly pea tea!

These pastel bounty balls are a remix of the original coconut fruit bliss balls – this time with more colors added and coated with two types of chocolate.
As always these are refined-sugar free and vegan.

 

Pastel bounty balls with brown and white chocolate

 

 

Instructions

 

Ingredients:

 

Coconut filling:

2 cups shredded unsweetened coconut
1 cup coconut milk
2 tbsp coconut oil
2 tbsp maple syrup or coconut nectar

 

Natural coloring:

baby pink & pink: pitaya juice or beet juice
yellow: mango juice & turmeric
purple: butterfly pea tea & pitaya juice or beet juice
blue: butterfly pea tea
green: spirulina

 

Dark chocolate coating:

1/4 cup melted raw cacao butter
1/2 cup coconut oil
1/2 cup raw cacao powder
2 tbsp maple syrup or coconut nectar
pinch of sea or himalaya salt

 

White chocolate coating:

3/4 cup melted raw cacao butter
1/4 cup coconut milk
2 tbsp maple syrup or coconut nectar
pinch of sea salt or himalaya salt

 

 

Unicorn coconut chocolate balls. Vegan | Gluten-free | Paleo | Dairy-free

 

 

Method:

 

1. Mix all the ingredients for the coconut filling in a food processor.

Divide them into separate bowls and mix in the natural food coloring. 1 tsp – 1 tbsp for the fruit juices depending on the color intensity you want and about a quarter of that of the turmeric and spirulina as they are very strong.

Use your hands or molds to make the bars and put them in the freezer for about an hour to set.

 

2. Slowly melt the cacao butter au bain marie over low heat.

Mix in the rest of the ingredients for the mylk chocolate coating.

Do the same in a different bowl for the white chocolate coating.
This mix will cool off faster because of the coconut milk. You can slow down the cooling process a bit by using room temperature coconut milk instead of chilled coconut milk.


3. Dip the coconut balls into the chocolate coating. Put them in the fridge to set, then dip a second time and store in the fridge for at least half an hour.

 

 

Vegan rainbow bounty balls unicorn bliss balls