This quick and easy bite sized dessert is just perfect for an after dinner treat. It takes about 15 minutes to make and tastes delicious! Better yet, it can be made nut and egg free. I got the original recipe for these delectable truffles from the "Sugar Free Mom." Her no bake chocolate coconut balls are flour, sugar, egg and nut free. She claims that they are dairy free, but that would depend on the chocolate chips you use. Since this is a no bake desert, it makes it a perfect choice to make with your kids. For the original recipe, click here.
Most of my family loved the original recipe. There is a strong banana taste. So, my son, whom does not like bananas, did not care for it. This led me to trying the recipe again with a few alterations. In the picture, the ones on the left are the altered version, and the ones on the right are the original.
- Since we are not allergic to tree nuts and I could not find vanilla creme, I used Almond Milk, vanilla flavored. If you have a tree nut allergy, you could use Soy Milk, vanilla flavored instead.
- We do not have a dairy allergy, and used Hershey's milk chocolate chips.
- The dates can be bought pitted and chopped making this an easy add.
- The biggest change was the addition of the "Biscoff Spread" instead of the banana. I used 1/4 cup of the spread. This spread is Vegan and can be found in the International aisle of your grocery store. Another alternative would be 1/4 cup of your favorite peanut butter substitute, such as SunButter or SoyNut butter.
If substituting the banana for the spread, add one more tablespoon of the Almond Milk or Soy Milk. You will need it to moisten the dough. We found that the altered version of this recipe was less sticky than the original.
Both versions are good. My family prefered the altered version. Try them both and find out what version your family prefers.
*Note: Please check all ingredient labels for your allergens, as products can change ingredients and manufacturing practices from time to time.
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