One of my kids favorite treats are the chocolate balls covered in coconut, it’s a must have during weekends and birthday parties. They love eating it, they love making it, and it brings back nice memories for me from my own childhood as it was the first “cooking’ experience I had with my mom.
There are countless versions of this recipe (I believe the original one is from Sweden) and the one from my childhood is based on sweet biscuits and butter or milk.
Coconut cream is one of the most used products in my kitchen when I bake and when I cook. I use it to replace milk or cream in recipes that call for that, it’s heavy texture usually add moistness and richness to cakes with out giving it a strong coconut flavor.
In my version I traded the butter for coconut cream. When I want to make it gluten-free I also trade the sweet biscuits with puffed brown rice ( you can see it at the photos with the ingredients) another option is to
get gluten free biscuits and use it the same way (which I prefer if I have them at home). I grind the rice puffs a little to get the semi powdery base that is similar to the original recipe. If you w
ant to do that – then you need to add 2 cups of puffed rice instead of the sweet biscuits.
Dairy-free Chocolate balls children and adults love
1 cup of coconut cream
3.5 oz. (100 g) dairy free dark chocolate
3.5 oz. (100 g’) instant pudding
250 g (8.8 oz.) sweet biscuits/sweet crackers grounded ( to a semi powdery texture)
1/4 cane sugar (you can use regular granulated sugar)
Melt the chocolate with the coconut cream in a pot, stirring all the time keeping it on low heat, careful not to burn the mix.
Add the instant pudding mix and he sugar, while mixing. Once the mix is cohesive, add the grounded
biscuits and stir until it’s all covered with chocolate.
Create small balls and roll
them in the desiccated coconut.
Keep in a sealed container in the fridge.