Israeli no-bake chocolate dessert balls – Australian Jewish News

Cadley chocolate balls (chocolate balls) are made with a one-bowl recipe and require no special equipment, making them easy even for small children. You can also easily make this recipe dairy-free by substituting vegan butter for the butter and non-dairy for the milk.

material

• 2 packages Kedem tea biscuits or similar (382 g) or about 48 cookies
• 6 tablespoons melted unsalted butter or vegan butter
• 1/3 cup sugar
• 1/3 cup cocoa powder
• 2 teaspoons vanilla essence
• ½ tsp salt
• ¼ cup milk or non-dairy milk, more if desired
• Sprinkle or shredded coconut, for rolling

direction

1. Place tea biscuits in a sealable plastic bag or food processor bowl. If using a bag, crush the tea biscuits by hand or with a rolling pin. If using a food processor, pulse until finely ground.

2. In a large bowl, combine crushed tea biscuits, melted butter, sugar, cocoa powder, vanilla extract and salt.

Mix until uniform.

3. Add milk and mix with your hands until it is a little moist. If it’s still chalky or dry, add more milk, a tablespoon at a time.

4. Scoop out about 1 tablespoon of the mixture and roll it into a 2-3 cm stick.

5. Place the sprinkles (or chopped coconut) in a small plate and roll each ball in the sprinkles while lightly pressing the ball against the topping. Transfer to a plate or tray and chill in the refrigerator for at least 1 hour.

6. Once cooled, the Cadley Chocolat is ready to serve. Can be stored in an airtight container in the refrigerator for up to 1 week.

Recipe by Sonya Sanford of The Nosher, myjewishlearning.com/the-nosher

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