Low FODMAP Gluten Free Weet-Bix Chocolate Balls
Prep time
Total time
Author: Larah Brook
Recipe type: Dessert
Cuisine: No bake
Ingredients
- 8 gluten free weet-bix
- ½ cup (45g) pure cocoa
- 8 tablespoon pure maple syrup
- 1 and ½ cup (360g) coconut cream
- 5 tablespoon coconut oil liquid form
- 1 tablespoon vanilla essence
- ½ cup (65g) chopped low FODMAP nuts of your choice
- ½ cup (40g) desiccated shredded coconut
Instructions
- Mix all the ingredients (except nuts and desiccated coconut) in a food processor for 2-3 minutes or until the dough comes together, the mixture needs to have a consistency that can be made into small balls
- Place the mixture in the fridge for about 10 minutes
- Form 12 small round balls with your hands, if the mixture is too crumbly, add a teaspoon water at the time, until you get the right consistency
- Roll half of the choc balls in desiccated coconut and the other half in chopped nuts
- Keep refrigerated until ready to eat (can keep for a couple of days)
