No-Bake Israeli Chocolate Balls
My Israeli Chocolate Balls are rich, chocolatey, and perfectly bite-size, no bake treat made with simple pantry staples like crushed tea biscuits and cocoa powder. This recipe is my homage to the nostalgic childhood favorite I grew up with, but it is also the perfect excuse to have fin rolling then in colorful, crunchy sprinkles.
Servings 20 Cookies
Ingredients
- 1 Cup (100g) Ground pecans or almonds.
- 24 100g Tea Biscuits
- 1/4 Cup (25g) Unsweetened cocoa powder
- 1/2 Cup (60g) Powdered sugar
- 1/2 Cup (120ml) Milk
- 1 teaspoon Vanilla extract
- 4 Tablespoons (55g) Unsalted butter, melted
- 1 Cup Sprinkles or shredded coconut
Instructions
- Place about 18 tea biscuits (75g) 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 (100g), cocoa powder (25g), and powdered sugar (60g). Mix with a fork.
- Pour over the milk (120ml), vanilla extract (1 teaspoon), and melted butter (55g).
- Use your hands or a spoon to mix the ingredients until you have a moist mixture.
- Crush the remaining tea biscuits (25g) 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.
Replace the ground nuts with finely shredded coconut or more ground biscuits.