Cocoa-Coffee Bliss Balls: A Creamy, Nutty Indulgence
These coffee-cocoa balls are very soft, as if you're eating a creamy cake, but one that can still be held in your hand. It offers a delightful combination of flavours and textures, making it a unique treat for coffee and cocoa lovers alike. I recommend keeping them in the refrigerator and serving them cold as they are easier to handle and, in my opinion, tastier.
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.
Tips and Info
Keep the balls in the refrigerator and serve them cold.