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Jazzy Vegetarian: Blog

Mocha-Chocolate Chip Snowballs

Posted on December 27, 2013 with 0 comments

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New Years Eve is almost here and so I would like to share my new, festive jazzy dessert recipe: Mocha-Chocolate Chip Snowballs. (recipe below)

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Not quite a cookie, not quite a candy, these not-too-sweet treats provide a creamy and chunky texture that is truly inviting. Because some of the chips do not melt completely, they provide an unexpected chewy surprise in these delightfully delicious confections.

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Make and serve these beauties all winter long!

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Mocha-Chocolate Chip Snowballs

Makes 20 Candies

CHOCOLATE LAYER:

1/4 cup plus 2 tablespoons nondairy milk

3 tablespoons strong, brewed coffee*

1 1/2 cups bittersweet dark vegan chocolate chips

2 tablespoons unsweetened, shredded, dried coconut

½ teaspoon ground cinnamon

2/3 cups brown rice crisps (“rice crispy” style cereal)

TOPPING:

1/3 cup, plus 2 tablespoons unsweetened, shredded, dried coconut

Line a medium baking pan with unbleached parchment paper. Put the nondairy milk and brewed coffee into a small sauce pan and heat just to a simmer.

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Meanwhile, put the chocolate chips, coconut and cinnamon in a large bowl. Slowly pour half of the simmering nondairy milk mixture over the top and stir slowly to start melting the chips. Pour the remaining nondairy milk mixture over the top and stir slowly to melt the chips almost completely. (Some chips will remain whole – this will provide the chunks).

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Gently fold in the rice crisps until they are incorporated.  

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Put the coconut into a small bowl.

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Scoop up 1 tablespoon of the mixture and carefully form it into a ball. Roll the ball in the coconut until it is completely coated. Place it on the prepared baking pan.

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Repeat with the remaining chocolate mixture. 

Chill in the refrigerator for at least 30 minutes before serving. The balls may be made the day before or several hours in advance of serving. Thirty minutes prior to serving, remove the balls from the refrigerator, so they soften slightly. (Hint: To cut down on the caffeine or for a kid friendly version of this recipe, simply replace the coffee with some maple syrup)! 

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NOTE: You may replace the 3 tablespoons of coffee with 3 tablespoons of maple syrup. Proceed as directed.

 

 

 

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