Not Too Sweet book cover featuring Jessica Seinfeld throwing sugar while surrounded by cakes, cookies, and other desserts

Looking for new recipes?

Jessica’s new dessert cookbook Not Too Sweet is for every kind of dessert lover.

You will find all kinds of treats that will satisfy every (not too) sweet tooth: chocolatey, fruity, flaky, gluten-free, dairy-free, and vegan, too.

Chocolate Coffee Balls

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Chocolate Coffee Balls

Active Time: 10 minutes   |   Total Time: 10 minutes   |   Serves 10 to 12  |  Vegan  |  Gluten Free

Ingredients
  • 1 cup old-fashioned gluten-free rolled oats
  • ⅓ cup sugar
  • ¼ cup unsweetened cacao or cocoa powder
  • ⅛ teaspoon fine sea salt or kosher salt
  • 2 tablespoons (cold) espresso or strong coffee
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons coconut oil
  • Unsweetened shredded coconut, for rolling
Instructions

In a food processor, pulse together the oats, sugar, cocao powder, and salt, until finely ground. Add the espresso and vanilla and pulse to combine. Add the coconut oil and pulse until well combined (everything should hold together when pinched).

Pour some shredded coconut (about ⅓ cup) into a shallow bowl. Roll the chocolate mixture into small balls (about two bites worth) then roll in the coconut to coat.

Serve.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/chocolate-coffee-balls

Do it Step-by-step

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