Easy Matcha Bounty Balls. Vegan, GF recipe.

Matcha Bounty Balls (Vegan/Gluten Free)


By Leno - Crazy Cucumber Blog

Indulge your family and wow your friends with these easy but absolutely delicious Matcha Bounty Balls (Bounty bonbon).
 Bounty balls have been one of my favourite recipes for many years. I remember that wonderful time when I have been the supplier of my homemade bounties to a Japanese cafe, that was when I lived in Bali. It’s time to share this cool recipe with you!
This time my recipe got some vegan update, I substitute classic condensed milk for coconut condensed milk (check your nearest organic shop). Coconut milk and matcha is one of my favorite combination.
Some people find they don’t like the taste the first few times they try matcha – and make no mistake, Matcha tastes different. There are many variations of Matcha ranging in taste from bitter to savory or sweet. Not all Matcha is the same and as with fine wine, experimentation may yield a Matcha that meets a person’s taste profile.
For this recipe I used Premium Latte Grade from Matcha Matcha brand (New Zealand);100% pure organic matcha, sourced from the rolling hills of Uji, Japan, the birthplace of Japanese tea.
MatchaMatcha Premium Latte Grade has beautiful green color and delicate, smooth taste with no bitter aftertaste. What makes this product perfect for cakes and sweets.


 9 Bounty balls

  • 2 cups desiccated coconut (I use 1 cup fine coconut and 1 cup flake grade)
  • 1/2 cup coconut condensed milk (coconut milk, cane sugar, salt)
  • 1 teaspoon Latte grade or Culinary Grade matcha powder
  • 1 teaspoon vanilla paste

For chocolate coating:

  • 100 g dark chocolate chips or chunks (about 1/2 cup)
  • 2 Tbsp coconut oil


  1. Pour coconut condensed milk in a small saucepan. Heat it properly and carefully. Do not allow the condensed milk to reach its boiling point. 80 degrees is recommended temperature. Add vanilla paste and matcha powder. Mix well using a whisk till matcha powder dissolved.
  2. In the mixing bowl combine desiccated coconut with coconut matcha mix. Mix well using your fingers.
  3. Roll the balls using the palms of your hands. Keep your hands wet, it helps to prevent sticking. Chill the balls in the fridge.
  4. Melt chocolate chips using a double boiler. Add coconut oil and mix well with a whisk. Remove from the heat. Wait a few minutes until chocolate begins to thicken. Take your bounty balls and dip into the melted chocolate. Put in the fridge for 30 minutes to set. Serve chilled. Keep refrigerated up to 7 days.


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