No-Bake Chocolate Coconut Oat Balls
No-Bake Chocolate Coconut Oat Balls
Makes about 15 (Can easily be doubled)
Tools: Baking sheet, parchment paper or silicon mat, large bowl, small saucepan, plate or flat-bottomed container.
Ingredients:
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup unsalted butter
- 1/2 cup granulated white sugar
- 1/4 cup milk (any kind works!)
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- A small pinch of salt
1. Line a baking sheet with parchment paper or a silicon baking mat and set aside.
2. In a large bowl, combine oats and one cup of the coconut and set aside (you will need the rest of the coconut for later).
3. In a small saucepan combine the butter, sugar, milk, cocoa and salt over medium heat. Whisk until the butter has completely melted and then bring to a boil. Allow to boil for 1 minute without whisking and then immediately remove from the heat. Stir in the vanilla extract.
4. Pour the cocoa mixture over the oats and coconut and stir with a spatula until combined (make sure all the oats and coconut is coated). Cover tightly with plastic wrap and chill for at least an hour.
5. While waiting, chop the remainder of the coconut into smaller pieces (or pulse a couple of times in a food processor) to make it easier to coat the finished balls and spread on a plate or a flat bottomed container. Line a baking sheet with parchment paper or a silicon mat.
6. Remove the bowl from the fridge and roll 1 tablespoon sized balls of the mixture and set on the baking sheet (it may get a bit sticky with the heat from your hands). When finished, roll the balls into the chopped coconut and return to the tray. Place the tray into the refrigerator for 30 minutes to one hour to allow everything to set.
Store the coconut oat balls in an airtight container. They will keep 3-4 days unrefrigerated or a week refrigerated.
Happy eating! Xo