Easy Chocolate Balls
Chocolate balls are simple, no-bake chocolatey truffles that are easy to make and loved by adults and kids alike. Whether you need a chocolate fix or a quick dessert to serve, these will be a big hit!
Servings: 12 balls
Calories: 157kcal
Ingredients
- 2 plain rice cakes
- 1/3 cup creamy peanut butter
- 1/4 cup maple syrup (agave nectar, date syrup, or honey)
- 1 teaspoon vanilla extract
- 2 tablespoons walnuts, crushed
- 1/2 cup chocolate chips non-dairy
- 2 tablespoons coconut, shredded (optional)
Instructions
- In a medium-sized mixing bowl, combine the peanut butter, maple syrup (or other liquid sweetener), and vanilla with a whisk until smooth.
- Crumble the rice cakes. Personally, I do this by placing them in a ziplock bag and crumbling them with my hands, and then using a can of beans to roll over the bag to get an even finer texture. I use the same method for crushing the walnuts.
- Add the crushed rice cakes and nuts to the bowl with the batter and stir well to incorporate. Reserve some of the nuts for topping.
- Use about 1 tablespoon of the batter to form a ball and pack it well. I made a video that demonstrates how to do this as well as the other steps. The mixture makes about 10-12 balls depending on how big you make them.
- In a separate small bowl, melt the chocolate chips in the microwave, stopping and stirring about every 20-30 seconds until smooth.
- Submerge each ball in the chocolate and roll until they are coated well. The video included shows how I use a spoon to do this. Transfer to a plate or platter lined with wax paper to prevent sticking as you coat each ball.
- Sprinkle the shredded coconut and crushed walnut toppings as soon as all of the balls are chocolate-coated
- Refrigerate for about 30 minutes until the chocolate has hardened. Then serve!
Video
Notes
Tips for Success
Crush the rice cakes and don't leave big chunks that are still whole. This makes for much better incorporation into the batter. But, don’t go crazy and put them into a blender or food processor because that will just turn them into powder, which you don’t want either.
Pack well when forming the balls from the batter, so they won’t fall apart when you start to roll them in the melted chocolate.
Chill them for at least 30 minutes before serving or they will be too messy. Chiling makes the chocolate harden, so you can eat them perfectly without getting sticky fingers.
Storage and freezing chocolate balls
Store no-bake chocolate balls refrigerated for as long as one week. Make Place them in a tightly sealed container to maintain their flavor and prevent them from becoming dry or chewy. They can also be frozen and pulled out as desired. Allow them to defrost for about 30 minutes at room temperature.
Nutrition
Serving: 1ball | Calories: 157kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7.5g | Sodium: 11mg | Fiber: 0.5g | Sugar: 9g