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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Melty chocolate sponge balls

Considering these little balls use oat flour, I was not entirely sure how they would turn out or hold together. I'm happy to report they are both dense but still spongey and hold together well, they didn't even split noticeably in the oven as they rose which I was also anticipating. Bonus!

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They are best served warm so that the chocolately centre oozes as you bite into it... but it;s totally your call. You could also add some dried berries in the centre here as I did in one batch I made for a little extra sweetness and texture.  Whilst there is quite a lot of cocoa and some dark choc chunks in the balls, there is no added fats or sugars (other than dates and stevia) so I think they pretty much tick all my 'healthy indulgent' boxes. 

These were a lot of fun to make and very simple, just make sure the mix is not so sticky you can't roll them! 

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Recipe: Melty chocolate sponge balls

Makes approx 10 balls

ingredients:

  • 1 cup oat flour (very finely ground oats)
  • scant ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ cup date paste plus approx. 10 drops stevia (or other liquid sweetener to taste*)
  • ¼ cup non-dairy yoghurt or thin fruit puree
  • ½ cup water or fruit juice (I used orange juice to add extra sweetness)

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  • dark chocolate chunks for centre of each (I used 1 small square from a bar for each ball)
  • coconut flakes to coat (and to mix through if desired) note: soe of my flakes were chunky but I think the fine ones work best.

 

Method:

Mix the dry ingredients in a medium bowl. Mix the wet ingredients separately and then add to the dry and mix well to achieve a firm but sticky dough. The dough should not be so sticky so that it can’t be handled- add a little cocoa to dust you hands if needed.

Using your hands make apricot sized balls formed around the chocolate chunks. Roll in the desiccated coconut and lay on a lined baking sheet.

Bake for approx 15 minutes at 180C until the coconut begins to look toasted.

Best served warm for a melty chocolate centre!

* if you use alternative sweeteners e.g agave syrup, you’ll need to slightly reduce the added liquid content accordingly.

 

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