No-Bake Vegan Chocolate Snowballs

Dairy-Free
Gluten-Free
Nut-Free
Refined Sugar-Free

This is it, my last full week of grad school for the term, and then I have THREE full weeks off and only have to worry about work. I can’t wait! It was a huge adjustment getting back into the swing of school but also managing working, starting a new job, and everything else that’s going on in the world right now.

I actually came up with this recipe almost a month ago, and it’s quickly become a favorite in our house. PLUS, it’s super easy. So if you’re whipping up some baked goodies to deliver to friends and family this holiday season, this will be a delicious and easy recipe to add to your baking list!

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I LOVE chocolate and coconut together, it’s one of my favorite combinations. This recipe only has 8 ingredients and they’re probably things you already have in your pantry! I’ve been trying to avoid going to stores (grocery stores included) and malls, as much as possible, soley because I cannot stand how busy they are this time of year and it weighs on my patience very quickly. SO, it’s great when you can find a recipe that has staple ingredients that you likely already have on hand.

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What do I need to make these no-bake vegan chocolate snowballs?

  • Unsweetened shredded coconut
  • Gluten-free rolled oats
  • Coconut oil
  • Coconut sugar
  • Dairy free milk
  • Cocoa powder
  • Sea salt
  • Vanilla
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Servings:

20-24

Prep Time:

10 minutes

Chill Time:

1 hour

Total Time:

 1 hour 10 minutes

Ingredients:

  • 1 1/2 cups unsweetened, shredded coconut
  • 1 1/2 cups gluten-free rolled oats
  • 1/4 cup coconut oil
  • 1/3 cup of coconut sugar
  • 4 tablespoons of plant-based milk
  • 4 tablespoons of cocoa powder
  • 1/2 teaspoon vanilla
  • pinch of sea salt
  • plus additional shredded coconut to roll the finished snowballs in

Instructions:

Step 1

In a large bowl, mix together the shredded coconut and rolled oats. Set aside

Step 2

In a microwavable bowl or in a medium sauce pan, combine the coconut oil, coconut sugar, plant-based milk, cocoa powder, and sea salt and whisk well until no lumps remain. Once fully combined, heat for 1-2 minute in the microwave until the contents are fully incorporated together, there are no longer any clumps of solid coconut oil, and the mixture is hot to the touch

Step 3

Whisk the vanilla into the milk mixture and pour the entire mixture into the large bowl containing the shredded coconut and rolled oats. Mix until fully combined. Cover the bowl tightly, and place in the refrigerator for at least 1 hour

Step 4

Line a large baking sheet with parchment paper and ensure there is enough room in your refrigerator for it. Once the mixture has finished chilling,  roll mixture into 1-2 tablespoon sized balls, roll the balls in reserved shredded coconut, and place on the prepared baking sheet. Once all balls have been rolled, place the baking sheet in the refrigerator for 30 minutes to allow the balls to ‘set’. If you find the mixture is dry, press the mixture tightly in your hands when forming the balls. If it’s still too dry, you can try adding additional milk to the mixture, 1 tablespoon at a time. Be careful when adding additional liquid, as it may make your mixture too wet to work with. I did not need to add any additional liquid to my mixture to form the balls

Step 5

Balls can be kept at room temperature, but we like to store ours in the refrigerator because they will last longer and give them a chewier texture. Snowballs will stay fresh covered in the refrigerator for up to 1 week. Enjoy!

Notes:
  1. You can use refined or unrefined coconut oil for this recipe
  2. Any plant-based milk will work fine. We used coconut milk as coconut is one of the main flavors in this recipe, but any will work
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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