If you’re from Newfoundland, you’re definitely familiar with these little balls of deliciousness. They’re a staple dessert cookie your nan always seemed to have on hand and they would always show up at birthday parties and especially at Christmas. Rest assured you’d find these on a platter with molasses cookies, peanut butter ‘mice’ and walnut squares. They’re a quick, no bake, crowd fave and are freezer friendly. These remind me of the holidays growing up.
The original snowball is dairy heavy so i figured why not create a vegan, gluten and refined sugar-free version that can be enjoyed by all. LET ME TELL YOU: we are enjoying the heck out of these over here. I’ve had half a dozen today (at least).
Let me know what you think of this updated classic!
Also, I’m having a Tib’s eve party, so if you’re in my neck of the woods, stop by for one (or ten).
- 1 1/4 cups vegan butter (I use earth own baking squares)
- 2 cups coconut sugar
- 1 1/4 cup unsweetened oat milk
- 12 T cacao powder
- 2 pinches of sea salt
- 1 1/4 cup shredded unsweetened coconut (plus 1 more cup for rolling balls)
- 3 cups rolled oats
In a medium sized saucepan, combine sugar, oat milk and butter. Boil gently whisking from time to time. Once the mixture starts to foam reduce the heat, continue to gently boil for 5-6 minutes until the mixture becomes to thicken slightly.
Stir in cacao powder, oats and 1 1/4 cups of the coconut.
The mixture should be a little soupy at this point as it firms up when chilled.
Place mixture in fridge and allow to cool completely and become very well chilled (several hours). Roll into 1 1/2 inch balls and roll balls in the remaining coconut.
These balls should be stored in the fridge (or freezer). ENJOY!