ISRAELI CHOCOLATE BALLS
A no-bake Israeli favorite combining chocolate, cookies, and coconut into irresistible bite-sized treats.
Prep Time:
30 minutes
Cook Time:
Serves:
15
Level:
Easy
Ingredients:
For Balls: 2 packages (240 g each) TEA BISCUITS
3/4 cup SUGAR
1/2 cup COCOA POWDER
1/2 cup SOY, OAT or ALMOND MILK
2 teaspoons VANILLA EXTRACT
1 stick (1/2 cup) MARGARINE, softened
For Coating:
1/2 cup shredded coconut or
1 cup chocolate sprinkles
Preparation:
Place the tea biscuits in a large zip-top bag and crush them into fine crumbs, about the texture of oatmeal. The crumbs do not need to be perfectly uniform.
Transfer the crumbs to a large bowl. Add the sugar and cocoa powder and mix well.
Add the non-dairy milk, vanilla extract, and softened margarine. Using your hands (gloves recommended), mix thoroughly until a soft dough forms and no dry crumbs remain.
Spread the shredded coconut or chocolate sprinkles on a flat plate.
Roll the mixture into 1-inch balls and coat each ball in the coconut or sprinkles.
Place the chocolate balls on a baking sheet or platter.
Cover and refrigerate for several hours before serving.
NOTE: The chocolate balls can be frozen for longer storage.