Israeli chocolate balls, also known as ka-du-rei sho-ko-lad, are a delightful, no-bake treat perfect for any occasion.

Israeli chocolate balls coated with sprinkles and shredded coconut.

Israeli chocolate balls are a classic dessert and every young child in Israel’s favorite treat. It is a one-bowl recipe with no special equipment that calls for a few simple pantry staples. The main ingredients are crushed cookies and sprinkles; the delivery time is 30 minutes (tops). You don’t even need to plan and make sure the ingredients are at room temperature, and it is the perfect sweet bite after a large meal (like Thanksgiving or Shabbat dinner).

These delectable Israeli Chocolate Truffles became a huge part of Israeli culture back in the 1980s when Ruth Sirikis’ popular baking book was published. I still have a copy, and to this day, it is one of my favorite cookbooks.

For more delicious treat and some of israel’s most popular desserts check out this Krembo Recipes, this Biscuit cake, and this Israeli Cheesecake.

Ingredients

To make this recipe, you will need:

  • Tea biscuits (or any type of petit beurre, or graham crackers), divided.
  • Ground pecans, almonds or walnuts
  • Unsweetened cocoa powder.
  • Powdered sugar. White sugar might not dissolve all the way, and we’ll have a grainy texture.
  • Unsalted butter, melted
  • Milk. If no kids are around, add a little rum.
  • Vanilla extract.
  • Toppings: sprinkles, shredded coconut, toasted shredded coconut, chopped nuts.

For a non-dairy alternative (parve), replace the milk with plant-based milk or water and the butter with vegan butter or margarine. 

How to Make, Plus Tips

Step 1: Crush the Biscuits

Place the first part of the biscuits in a  sealable plastic bag and help of a rolling pin crush the biscuits into fine powder. If you are using the Israeli tea biscuits, you might need a food processor. 

Crushed cookies in a bag and a rolling pin next to it.

Step 2: Mix the Ingredients

Measure the crushed tea biscuits cookies, ground nuts, cocoa powder, and powdered sugar in a large bowl. Pour over the milk, melted butter, and vanilla extract. Use your hands to crush the remaining biscuits into small pieces over the chocolate mixture, then fold them in. This will provide a layer of texture.

Step 3: Shape the Balls

Measure one tablespoon of the mixture, then roll it between the palms of your hands and set it over a baking sheet lined with parchment paper. Repeat with the rest of the mixture. (wet hands make the job much easier)

Refrigerate the balls for 5-10 minutes for a short chill.

Step 4: Coat the Balls
Depending on your preference, roll each chocolate ball in desiccated coconut or colorful sprinkles and serve. For individual servings, place each ball in a mini muffin liner.

Yields

This recipe makes approximately 20-25 chocolate balls, depending on how large or small you roll them. These bite-sized treats are perfect for sharing or enjoying as an afternoon snack.

Storage

Store in an airtight container in the refrigerator for up to five days. If you’d like to keep them longer, you can freeze them for up to 3 months. Just let them thaw in the fridge before serving.

Unbaked israeli cookies coated with sprinkles and shredded coconut.
unbaked Israeli chocolate balls.
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Israeli Chocolate Balls Recipe

Tender and sweet unbaked chocolate balls made with tea biscuits, and rolled in sprinkles.

Course Dessert
Keyword Israeli chocolate ballas
Prep Time 20 minutes
Servings 20 Cookies

Ingredients

  • 1 Cup Ground pecans or almonds. (100g)
  • 24 Tea Biscuits (100g)
  • 1/4 Cup Unsweetened cocoa powder (23g)
  • 1/2 Cup Powdered sugar (60g)
  • 1/2 Cup Milk (120ml)
  • 1 teaspoon Vanilla extract
  • 4 Tablespoons Unsalted butter, melted (55g)
  • 1 Cup Sprinkles or shredded coconut

Instructions

  1. Place about 18 tea biscuits in a sealable bag, and use a rolling pin to smash the cookies into a fine powder.

  2. Measure one cup and place it in a large bowl.

  3. Add the ground nuts, cocoa powder, and powdered sugar. Mix with a fork.

  4. Pour over the milk, vanilla extract, and melted butter.

  5. Use your hands or a spoon to mix the ingredients until you have a moist mixture.

  6. Crush the remaining tea biscuits over the mixture, then use a rubber spatula to mix it in.

  7. Measure one tablespoon of the dough, then roll it between the palms of your hands.

  8. Set it on a baking pan lined with parchment paper and repeat with the rest of the dough.

  9. Place the pan in the refrigerator for 5-10 minutes.

  10. Pour the sprinkles and or shredded coconut into a medium bowl.

  11. Roll the balls in the coating, then place them in mini cupcake liners or serve.

Recipe Notes

  • Store the cookies in the refrigerator for up to five days in an airtight container or covered.
  • For a non-dairy alternative (parve), replace the milk with plant-based milk or water and the butter with vegan butter or margarine. 

  • Replace the ground nuts with finely shredded coconut or more ground biscuits.

 

 

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