When you take a bite into these pink pitaya coconut bliss balls you will feel you’re in coconut heaven. If you are a bounty lover and you haven’t made homemade bounty bars then you don’t know what you are missing! Add pink pitaya otherwise known as dragonfruit and it brings it to a new level! These are so simple to make yet totally decadent and perfect as a snack or dessert. Dipped in good quality chocolate they are the new luxury energy ball.
Bounty bars were my favourite chocolate when I was younger so to be able to make a much healthier and tastier version is a bonus. Pink pitaya is highly antioxidant so at least you know there is goodness in it. And instead of refined sugar I use raw honey or maple syrup for the vegan version. When you take that first bite it’s a pleasant surprise to find pink coconut. I buy my antioxidant powders from Rawnice. Not only are they antioxidant but the colours are such fun too. You can use them in smoothies, chia puddings, cakes and pancakes so you can even entice a fussy child to eat as these can be used in any recipe.
Why I Know You Will Love this Recipe
- Healthy. Before you even start to make this recipe you know these pink pitaya coconut bliss balls are healthy by looking at the ingredients. Pink pitaya, otherwise known as pink dragonfruit is highly antioxidant with a high source of fibre, nutrients and good bacteria for gut health. It has a natural sweet flavour and combined with coconut it is the perfect combination!
- Easy to make. These take no time at all to make especially in the thermomix. You can make them all in one go then store them in the freezer before dipping in melted chocolate. They can also be half dipped or left plain. I use a combination of all three.
- Can be be ahead. These can be made ahead and frozen for up to two months in advance or stored in the fridge for 10 days. Simply defrost and bring to room temperature before serving.
- Versatile. You can make these plain without pitaya or you can combine your favourite powder. Try matcha, curcumin and blue spirulina powder. Kids will love them. Time to eat the rainbow!
Ingredients For Pink Pitaya Coconut Bliss Balls
- Pink Pitaya. This is freeze dried pink dragonfruit in powder form. Highly antioxidant and a good source of fibre it adds a light taste of pink dragon fruit to your cooking. You can buy pink pitaya powder from amazon or from Raw Nice.
- Desiccated Coconut. This essential ingredient is one part of the coconut flavour in this bliss ball. Packed with dietary fibre and healthy fats this is a healthy essential ingredient in my family’s diet. Plus we like the taste! I like to buy organic desiccated coconut where possible as it is unbleached.
- Coconut Cream. This is part of the ingredients that bind the bliss balls together. It is an excellent source of potassium. You can buy a small carton of coconut cream or scoop the cream off the top of a can of coconut milk by leaving in the fridge for a few hours.
- Maple Syrup or Raw Honey. I use maple syrup when making the vegan version of this recipe and raw honey when not. This sweetens the coconut ball and you can add less or more depending on taste.
- Dark Vegan Chocolate or Plain Dark Chocolate. This ingredient to me is one of the most important of the entire recipe. Don’t scrimp on good quality chocolate. You can’t beat the taste of biting into the dark chocolate before you even meet the luscious filling.
- Coconut Oil. Always use organic where possible. There are cheap brands out there which produce poor quality coconut oil. Melting the chocolate with the coconut oil allows for a smoother coating.
2 Bite Sized Treats I Know You Will LovePrint
Pink pitaya coconut bliss balls made with organic ingredients and dipped in dark chocolate. Easy to make and highly antioxidant these are perfect for dessert or a luxurious snack
110g coconut cream
30g coconut oil
35g maple syrup or honey
120g desiccated coconut
1 tablespoon pink pitaya powder
150g vegan or dark chocolate
10g coconut oil
Add the coconut cream, coconut oil and maple syrup to the TM bowl. Mix 5 seconds, speed 5 until combined.
Add the desiccated coconut and pink pitaya powder and mix 5 seconds, speed 4. Scrape down the sides with the spatula and repeat 5 seconds, speed 4. Place in the fridge for 10 minutes to make it easier to roll.
Roll the coconut mixture into balls and place on a tray lined with greaseproof paper. Freeze for one hour.
Melt the chocolate and coconut oil 3 minutes, 60˚C, speed 4. Scrape down the sides and melt again 2 minutes, 50˚C, speed 3.
Take the balls out of the freezer and leave aside for 10 minutes. Pierce with a skewer or toothpick and dip into the chocolate. Shake off the excess and leave to set on greaseproof paper. Pipe a design on the top or sprinkle with chopped nuts or freeze-dried raspberries.
Store in the fridge in an airtight container for up to 10 days. If they last that long without being eaten!
You can use any super powder of your choice. Matcha and açai berry works well.
- Category: Snacks
- Method: Thermomix
- Cuisine: Universal
Keywords: pink pitaya coconut bliss balls