Coconut brownie balls
These Coconut Brownie Balls are the perfect no-bake treat for using up leftover Easter chocolate. Made with simple ingredients like dates, cocoa powder, coconut, and a touch of maple syrup, they’re fudgy and so easy to make. Ideal for meal prep, lunchboxes, or a quick coffee-time snack
Equipment
Ingredients
- 1 cup- about 20 dried dates pitted If using dried dates, soak them in boiling water for 10 minutes, then drain and discard the water - to get them nice and soft. Then add them to the blender along with the other ingredients. Blend until nice and smooth. (If using medjool dates add them straight to the blender, they are soft already no need to soak them)
- 4 tbsp oat flour or almond flour I blended oats to make flour in my smoothie blender
- 1.5 tbsp cocoa powder
- 2 tbsp desiccated coconut plus 4 tbsp extra for rolling
- 2 tbsp Coconut Milk - the thick part
- 1 small easter egg- 100g or chocolate chips
- 2 tbsp Coconut Oil - melted
- 2 tbsp Maple Syrup
Instructions
- Simply all the ingredients into a blender, blend until combined.
- Spoon or scoop 12 mounds onto a tray lined with parchment paper.
- The mix will be soft so put the tray in the fridge for 30 minutes to firm up. Then roll each piece into balls and coat in desiccated coconut. Store in the fridge for 1 week.
- Absolutely delicious.
- use the extra coconut milk in a curry or make chia seed puddings
Tried this recipe?Let us know how it was!