Make ahead and freeze these easy-to-make No-Bake Chocolate Almond Snowballs. Gluten-free, dairy free with a sugar-free option! A pretty addition to a dessert tray.
No-Bake Chocolate Almond Snowballs, ready to add to a holiday dessert platter!
Don't you love getting a head-start on preparing for holiday entertaining? This make-ahead snowball recipe is an ideal one to prepare, as you can freeze these little coconut snowballs for up to three months in advance.
Not only that, they're gluten-free, dairy-free and even sugar-free for your friends with allergies or special diets. You now have that problem solved!
Coconut cookies are always on my holiday dessert trays. I make these Crispy Salted Coconut Cookies and these Cranberry White Chocolate Macaroons every year, along with our favourite recipe for butter tarts, Zebra cookies and Gingerbread Cut-Out Cookies.
Ready to get a head start and make a batch of these chocolate almond snowballs? You'll only need 15 minutes or so to make the mixture. After that, you can leave it in the fridge for 2-3 days before rolling into balls. How convenient is that?
Ingredients for No-Bake Chocolate Almond Snowballs
- rolled oats: also known as old-fashioned oats
- coconut: I use unsweetened, but sweetened will work too.
- almond butter: or peanut butter. Both optional. If you don't use them, double the amount of butter.
- milk: any type will do. I use almond milk
- cocoa powder
- sweetener: I use Lacanto Monkfruit with erythritol. Granulated sugar will work, too.
- sea salt
- almond extract: pure
- dried cherries: or dried cranberries, optional but good
Here's what to do
- Combine the rolled oats and 1 cup of the coconut in a large bowl.
- In a medium saucepan, combine the butter, almond butter, milk, sweetener, cocoa, and salt. Whisk until smooth, then bring to a boil. Continue to boil for 1 minute without whisking, then remove from the heat and stir in the almond extract.
- Pour this chocolate mixture over the rolled oats and coconut and stir to combine thoroughly. Stir in the chopped dried cherries, if using.
- Cover and refrigerate for 45 minutes or up to 3 days.
- Using a cookie scoop or a tablespoon, form the mixture into balls about 1 inch in diameter, pressing them together firmly. Roll in coconut, pressing it into the balls and place on lined baking sheets. Refrigerate for 45 - 60 minutes to firm up.
Using long-shred coconut? I'd suggest pulsing it in a food processor so that it will adhere to the snowballs.
If the mixture does not hold together when you press it together firmly in a ball, it may be too dry. If it is too dry at this stage, the snowballs will taste too dry. You can easily fix this by adding a little more melted butter and/or milk and stirring to combine thoroughly.
Rolling the balls can get a little boring, but if you turn on some music or a podcast, it makes the time go faster. It can almost become Zen-like!
Scoop, squeeze together firmly, roll in the palm of your hand, roll in coconut, pressing the coconut into the ball . . . . and repeat!
Adding dried cherries or cranberries is optional but they add sweetness.
How long will these Chocolate Snowballs last?
These chocolate almond snowballs will stay fresh for up to 3 days covered on the counter, for up to a week in the fridge or up to 3 months or so in the freezer. A perfect make-ahead cookie for a dessert platter!
No-Bake Chocolate Almond Snowballs
- 3 cups old-fashioned rolled oats
- 3 cups coconut, unsweetened shredded
- 1/2 cup butter
- 1/2 cup almond butter, or peanut butter
- 1 cup Lacanto Monkfruit granulated sweetener, or granulated sugar
- 3/4 cup milk, plant-based or dairy
- 6 tbsp cocoa powder, unsweetened natural
- 1/2 tsp pure almond extract
- pinch sea salt
- In a large bowl, combine 3 cups rolled oats and 1 cup of the coconut.
- In a medium saucepan over medium heat, combine butter, almond butter, sweetener, milk, cocoa and salt. Whisk until smooth, then bring to a boil. Allow it to boil for 1 minute without stirring, then remove from heat and stir in almond extract.
- Pour over the rolled oats-coconut mixture and stir to combine. Stir in 1/2 cup chopped dried cherries or cranberries, if desired. Cover the bowl with plastic wrap or a lid and refrigerate for 45 minutes. At this point, you can leave it for up to 3 days if you want to make it in advance.
- Line 2 cookie sheets with silpat baking sheets or parchment paper.
- Using a cookie scoop or a spoon, form the mixture into balls 1 inch in diameter. Roll in coconut and place on the baking sheets. Refrigerate.
- These will stay fresh in a covered container at room temperature for 3 days, or in the refrigerator for a week. They also freeze beautifully.
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