Israeli Chocolate Balls Recipe
Tender and sweet unbaked chocolate balls made with tea biscuits, and rolled in sprinkles.
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
- Place about 18 tea biscuits in a sealable bag, and use a rolling pin to smash the cookies into a fine powder.
- Measure one cup and place it in a large bowl.
- Add the ground nuts, cocoa powder, and powdered sugar. Mix with a fork.
- Pour over the milk, vanilla extract, and melted butter.
- Use your hands or a spoon to mix the ingredients until you have a moist mixture.
- Crush the remaining tea biscuits over the mixture, then use a rubber spatula to mix it in.
- Measure one tablespoon of the dough, then roll it between the palms of your hands.
- Set it on a baking pan lined with parchment paper and repeat with the rest of the dough.
- Place the pan in the refrigerator for 5-10 minutes.
- Pour the sprinkles and or shredded coconut into a medium bowl.
- Roll the balls in the coating, then place them in mini cupcake liners or serve.
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.