Chocolate or cocoa flavour is undoubtedly my favourite in any dessert, but coffee comes in as a close second. When I manage to combine these two flavours, it’s a successful day in my book. 😋 The cocoa on the outside and the sweetness inside from dates and bananas, coupled with the coffee flavour, hits the spot for me. These balls also contain walnuts, which give them a creamy texture and contribute valuable omega-3 fatty acids. Bananas make them juicy, dates add sweetness along with all the accompanying nutrients and fibres. Coffee, according to the latest studies, is also good for us. However, I know that coffee and caffeine don’t agree with everyone. For instance, in my case, I treat coffee (even decaffeinated) only as an occasional treat. Caffeine and theine don’t agree with my metabolism and actually have the opposite effect: after the initial surge of energy, I feel even more tired than before consuming it. Decaffeinated coffee is generally fine, and since I always share my treats with my children, decaffeinated coffee is a great option in any case.
These coffee-cocoa balls are very soft and quite different from my previous ball recipes. Their softness gives them a special touch, as if you’re eating a creamy cake, but one that can still be held in your hand. I recommend keeping them in the refrigerator and serving them cold as they are easier to handle and, in my opinion, tastier.
This recipe offers a delightful combination of flavours and textures, making it a unique treat for coffee and cocoa lovers alike.
Cocoa-Coffee Bliss Balls: A Creamy, Nutty Indulgence
Equipment
- Food Processor
Ingredients
- 200 g oat flakes
- 100 g walnuts
- 100 g banana one small banana
- 200 g pitted dates
- 80 ml brewed coffee with or without caffeine
For coating:
- 3 teaspoons cocoa
Instructions
- Brew a strong coffee (I brewed decaffeinated coffee) and let it cool completely. You can briefly place it in the freezer if you’re in a hurry.
- Put the oat flakes and walnuts in a food processor and grind them until they reach a coarse flour consistency.
- Add banana, dates, and cooled coffee and grind again until a sticky mixture is obtained.
- At this point, you can taste the mixture, and if you want a sweeter taste, add a few more dates and repeat blending.
- Transfer the mixture to the refrigerator and leave it for at least one hour to firm up a bit and for the oats to absorb excess liquid.
- Form balls the size of a full teaspoon. If the mixture is too sticky, you can slightly moisten your hands. You should get about 25-26 soft balls.
- In a small bowl, prepare the cocoa (my children also added a little powdered sugar, but we won’t tell anyone 😉) and lightly roll the balls in it.
