Peppermint Bounty Bombs

Recipe by The Heart Wholefood CafeCourse: DessertCuisine: EuropeanDifficulty: Medium


Prep time




  • Base
  • 1 cup buckwheat and 1 cup dates soaked in boiling water

  • 1 cup raw almonds, cashews or a mix

  • 4 tablespoons melted coconut oil and 3 tablespoons raw cacao powder

  • 1/2 teaspoon Himalayan salt and 1/2 teaspoon vanilla bean paste

  • Centre
  • 1 cup soaked raw cashews and 1 cup thread coconut

  • 1/4 cup pure maple syrup and 1/4 cup melted coconut oil

  • 2/3 cup coconut cream or plain coconut yoghurt

  • 1 teaspoon vanilla bean paste and pinch salt

  • 10-15 drops of pure essential peppermint oil to taste

  • Top
  • Melted vegan chocolate of your choice


  • Whizz all centre ingredients together in a food processor then press into small silicone moulds and place in freezer.
  • Next whizz all the base ingredients together in the food processor.
  • Add this to the moulds, gently press in and put back into the freezer.
  • Once they have set, turn out each mould upside down and dip into the melted chocolate
  • Before the chocolate has set hard, top with thread coconut

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