why make this recipe
No-Bake Chocolate Coconut Graham Balls are a delightful treat that anyone can make with minimal effort. They are sweet, chewy, and packed with rich chocolate flavor. This recipe is perfect for satisfying your sweet tooth without the need for an oven. Plus, they are quick to prepare, making them a great choice for an impromptu dessert or snack. Whether you’re entertaining guests or just looking for a simple homemade treat, these chocolate coconut bites are sure to please.
how to make No-Bake Chocolate Coconut Graham Balls
Ingredients :
- 1 1/2 cups (255g) chocolate chips
- 1 can (300ml) sweetened condensed milk
- 1 1/2 cups (120g) dried coconut
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (57g) melted butter
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (60g) additional graham crumbs (for rolling)
Directions :
- Mix melted butter with sweetened condensed milk and vanilla extract in a large bowl.
- Add graham cracker crumbs, coconut, and chocolate chips. Stir until well combined.
- Chill mixture in the fridge for about an hour, or in the freezer for 15-20 minutes.
- Shape small portions (about 1 1/4 inches) into balls and roll in extra graham crumbs.
- Put rolled balls back in the fridge until firm, about 30 minutes to an hour. Keep in a sealed container in the fridge for up to a week.
how to serve No-Bake Chocolate Coconut Graham Balls
These delicious balls can be enjoyed as a simple snack or served as a dessert. Place them on a nice plate for a sweet treat at gatherings or parties. You can also pack them in lunch boxes or enjoy them as an after-dinner dessert. They are delightful on their own but can also be paired with a glass of milk for a classic combination.
how to store No-Bake Chocolate Coconut Graham Balls
Store these chocolate coconut balls in an airtight container in the fridge. They can last up to a week, making them a great make-ahead option for snacks or desserts. Just ensure they are sealed properly to keep them fresh and maintain their chewy texture.
tips to make No-Bake Chocolate Coconut Graham Balls
- Make sure to finely crush your graham crackers for a smoother texture.
- For a more intense chocolate flavor, consider using dark chocolate chips.
- You can adjust the amount of coconut according to your preference; feel free to use less if you’re not a big fan.
- If you want to add a little crunch, consider mixing in some chopped nuts.
variation (if any)
If you want to mix things up, try adding a scoop of peanut butter or almond butter into the mixture for a nutty twist. You can also experiment by rolling the balls in crushed nuts, powdered sugar, or even sprinkles instead of graham crumbs for different flavors and textures.
FAQs
1. Can I use different types of chocolate?
Yes, you can use milk chocolate, dark chocolate, or even white chocolate chips according to your taste preferences.
2. Can I make these vegan?
Absolutely! Use dairy-free chocolate chips and a plant-based condensed milk substitute to make this recipe vegan.
3. How do I know when the balls are firm enough?
The balls should feel firm to the touch and not leave an imprint when pressed. If they are still sticky, simply let them chill for a bit longer in the fridge.
No-Bake Chocolate Coconut Graham Balls
Ingredients
Main Ingredients
- 1 1/2 cups chocolate chips Use dark chocolate chips for a richer flavor.
- 1 can sweetened condensed milk 300ml can.
- 1 1/2 cups dried coconut Adjust based on personal preference.
- 1 1/2 cups graham cracker crumbs Finely crushed for smoother texture.
- 1/4 cup melted butter Helps to bind the mixture.
- 1 teaspoon vanilla extract For added flavor.
- 1/2 cup additional graham crumbs For rolling the balls.
Instructions
Preparation
- Mix melted butter with sweetened condensed milk and vanilla extract in a large bowl.
- Add graham cracker crumbs, coconut, and chocolate chips. Stir until well combined.
- Chill mixture in the fridge for about an hour, or in the freezer for 15-20 minutes.
- Shape small portions (about 1 1/4 inches) into balls and roll in extra graham crumbs.
- Put rolled balls back in the fridge until firm, about 30 minutes to an hour.
