Recipe for a healthy alternative to sweets and chocolate – Almond, Oat and Dark Chocolate Snack Balls

50g (1/4 cup) Natura Sugars Molasses sugar
45ml (3 tbls) water
30ml (2 tbls) coconut oil
1/2 teaspoon vanilla extract
45ml (3 tbls) almond butter
100g (3/4 cup) whole rolled oats
3 tablespoons porridge oats
35g (1/3 cup) desiccated coconut
30ml (2 tablespoons) of each, sesame seeds and desiccated coconut, for coating
100g dark chocolate, melted (optional)

Side note : Add either 2 tablespoons of chopped cranberries and the zest of half an orange, or 2 tablespoons chopped pecan nuts.

How to
Place the sugar and water in a saucepan. Over a medium heat, bring the syrupy mixture up to a boil and whisk with a balloon whisk to break down any clumps. Once the sugar has dissolved (this should only take several minutes), add the coconut oil and vanilla, then whisk in the almond butter.

Remove the pan from the heat. Add the rolled and porridge oats and coconut. At this point, you can mix in the cranberries or nuts, but the oat balls are just as good without.

Roll into balls while the mixture is still warm, then roll in the coconut or sesame seeds. If dipping in chocolate, omit the sesame seed and coconut coatings. Dip in warm melted chocolate and place on a lined baking sheet until the chocolate hardens.


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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].