CHRISTMAS is almost here and nothing could be more festive than my: Mocha-Chocolate Chip Snowballs!
Not quite a cookie, not quite a candy, these not-too-sweet treats provide a creamy and chunky confection that is truly inviting. Because some of the chips are not melted completely, they provide an unexpected chewy surprise in these delightfully delicious confections.
These treats make the perfect CHRISTMAS sweet!
Mocha-Chocolate Chip Snowballs
Makes 20 Candies
1/4 cup plus 2 tablespoons nondairy milk
3 tablespoons strong, brewed coffee (see note)
1 1/2 cups vegan chocolate chips (I like Pascha 55% Chips)
2 tablespoons unsweetened, shredded, dried coconut
½ teaspoon ground cinnamon
2/3 cups brown rice crisps (“rice crispy” style cereal)
1/3 cup, plus 2 tablespoons unsweetened, shredded, dried coconut
Line a medium, rimmed baking pan with unbleached parchment paper. Put the nondairy milk and brewed coffee into a small sauce pan and heat just to a simmer.
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).
Gently fold in the rice crisps until they are incorporated.
Put the remaining coconut into a small bowl.
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 parchment lined pan.
Repeat with the remaining chocolate mixture.
Put the balls in the refrigerator and chill for 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 before serving.
NOTE: You may replace the 3 tablespoons of coffee with 3 tablespoons of maple syrup, if desired. Proceed as directed.