Indulgent Chocolate Treat
Prep. Time
15 minutes
Cook Time
-
Servings
25 bites
Difficulty
Easy
Soy-Free, dairy-free, egg-free, Gluten-Free
These chocolate treats have quickly become one of my go-to treats when I’m in the mood for something simple yet decadent. I’ve made them countless times, and every time, I’m reminded of how easy they are to whip up and how satisfying they are to eat. The soft biscuit base mixes so well with the smooth chocolate ganache, and I love playing around with toppings. Sometimes I drizzle peanut butter on top, or if I’m feeling extra, I’ll roll them in cake candies. No matter what, they always disappear fast in my house—my kids can never get enough!
Ingredients
4oz (120g) raw walnuts
5 oz (150g) whole wheat tea biscuits
3 tbsps pure cocoa powder
3 tbsps Nesquick instant chocolate powder
2/3 cup plant-based milk
For Coating (optional)
3oz (100g) chocolate chips
1 tbsp vegetable oil
For allergen-free suggestions, scroll down to notes.
Instructions
Prepare the cocoa bites
In a food processor, finely crush the biscuits and walnuts until they turn into small crumbs (some of the mixture will have more noticeable texture, and that's okay).
To a mixing bowl, pour the mixture from the food processor, add the cocoa and instant chocolate powders and mix until consistent.
Add the plant-based milk, mixing thoroughly until the mixture becomes moist and chunky. If the mixture is dry (if you cannot form a tight 'ball'), add a drizzle of milk and mix, until the moist texture is reached.
Roll the mixture into ~2-inch spheres, placing them on parchment paper in an airtight container. Keep refrigerated up to 3 days.
Optional - Coat them in Chocolate Ganache
In a microwave-safe bowl, heat 100ml of milk and oil together until the chocolate melts, and mix well.
Dip each ball in the chocolate ganache, ensuring it’s fully coated.
Place the coated bited onto a flat tray or plate.When the chocolate coat has solidified, place them on parchment paper in an airtight container, and refrigerate up to 3 days.
Optional Toppings
Drizzle with peanut butter for an extra layer of flavor.
For a fun twist, mix cake candies into the ganache before dipping the cocoa bites. This will give them a colorful, crunchy coating.
Notes
All ingredients in this recipe have store-bought allergen-friendly alternatives:
For a GF recipe, use GF tea biscuits
For a soy-free recipe, make sure to pick plant-based milk that is labeled as free of this allergen.
This recipe's major nutritional value comes from the walnuts, so I haven't included an alternative to using walnuts. However, for a nut-free recipe, substitute the walnuts with more tea biscuits, and confirm the plant-based milk is free of nuts.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!