Bounty Balls


  • ½ cup (80g) Cashews, soaked for 2-3 hours
  • 3 tbsp of rice malt syrup
  • 3 tbs of coconut oil
  • 3 tbs of coconut cream
  • 1 ½ cups (125g) desiccated coconut


  • ½ cup (120ml) coconut oil
  • 120g of cacao powder
  • 1/3 cup (80ml) maple syrup



Drain your cashews and process them in a blender, add your coconut cream, coconut, coconut oil and rice malt syrup.

Roll your balls to whatever size you want, then Freeze. I roll them into a snack size, so I can freeze them and take them out with me on my long runs.

To make the chocolate, whisk coconut oil, cacao powder and maple syrup together in a bowl.

Use a wire rack and place the balls from the freezer on top. Have a piece of baking paper underneath and pour your chocolate mix evenly over them.

Store them in your fridge or freeze them so they defrost on your run.