Israeli no-bake chocolate dessert balls

Kadorei shokolad (chocolate balls) are made with a one-bowl recipe, require zero special equipment and are easy enough for a young child to make. And you can easily make this recipe dairy-free by substituting the butter for vegan butter, and the milk for a non-dairy alternative.

Ingredients

• 2 packages Kedem tea biscuits, or similar (382 g), or about 48 cookies
• 6 Tbsp unsalted butter or vegan butter, melted
• 1/3 cup sugar
• 1/3 cup cocoa powder
• 2 tsp vanilla extract
• ½ tsp salt
• ¼ cup milk or non-dairy milk, plus more if needed
• sprinkles or shredded coconut, for rolling

Directions

1. Place the tea biscuits in a sealable plastic bag or the bowl of a food processor. If using a bag, crumble the tea biscuits by using your hands, or with the help of a rolling pin until finely crushed. If using a food processor, pulse until finely crushed.

2. In a large bowl add the crushed tea biscuits, melted butter, sugar, cocoa powder, vanilla extract and salt.

Mix until evenly combined.

3. Add the milk and combine the mixture with your hands until it feels slightly moist and easily holds together when formed into a ball. If it is still crumbly or dry, add more milk, one tablespoon at a time.

4. Scoop out about a tablespoon of the mixture and roll it into a 2-3cm ball.

5. Pour sprinkles (or shredded coconut) in a small dish, and roll each ball in the sprinkles, lightly pressing the ball into the toppings. Transfer to a plate or tray and refrigerate for at least one hour.

6. Once chilled, the kadorei shokolad are ready to serve. They can be stored in an airtight container in the fridge for up to a week.

Recipe by Sonya Sanford for The Nosher, myjewishlearning.com/the-nosher