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Snowballs - No Bake, Coconut, Raisin & Chocolate Bites

  • Teatime (Goûter)
  • Desserts
  • Winter
  • Gluten free
  • Vegan
0

No bake, bite-sized coconut, raisin and chocolate snowballs. Reduced sugar, packed with dried fruits and rolled in coconut, these healthy vegan treats are fun to serve for the holidays and great for preparing with kids.

round coconut covered chocolate snowballs

This no-bake recipe for Snowballs is inspired by my Granny’s recipe in her Black Book. So I’m sure it originally came from a magazine, the Scottish Sunday Post newspaper or the Jimmy Young radio show which she listened to back in the 70s, as he also dictated many recipes over the air.


His voice I can still hear in the background, the smells of the coal and sparking from the fire. Just opposite, on the dining room table, we rolled the snowballs in icing sugar and coconut – our hands daringly gooey with coconut stuck to our sweetened cocoa fingers.

Scottish Sandwiched Snowballs with Coconut

These no-bake, bite-size coconut snowballs are not the same as the other more well-known kind of Scottish Snowballs. They’re the sandwiched biscuits, raspberry jam filling and rolled in coconut. Funnily enough we didn’t make these with Granny, as they were a special bought treat. We’d buy them from Norman the Baker, who would hoot his cream and milk chocolate-coloured van just outside Granny’s house in Musselburgh.

Granny would press a coin into our hands and, with my brother, we’d go running to buy the most enormous sandwiched snowball each from Norman. He always greeted us with the cheekiest of grins from ear to ear, as he’d talk nineteen-to-the-dozen with Agnes.

If you’d like to make them, then my Scottish-Italian friend, Christina, has just posted a recipe for the Jam-filled Scottish Snowballs at ChristinasCucina. We have both been quite oblivious to rolling two very different Scottish snowballs this weekend without even realising we were on the same spooky wavelength (this happens a lot!)

snowballs Granny's recipe

Healthy No Bake Snowballs (Vegan)

If Agnes is watching over, I’m sure she would quietly approve of this updated healthier version. I’ve reduced the sugar a lot, replacing with more dried fruits and replaced the margarine with coconut oil, making them vegan.

I remember on many occasions that she added raisins and so the fruit, spice and orange additions are all in the name of giving them a festive taste to compensate for the missing sugar.

snowballs recipe method

mix all the ingredients together, roll into balls then in the coconut

How Long Can Coconut Snowballs Keep?

Snowballs can be kept in an airtight container for up to 3 days.

They’re also great for decorating winter or festive desserts. Try popping a few on my favourite Double Chocolate Tart, one of the recipes from my book, ‘Teatime in Paris!

Bite-Sized Snowballs as Mini Christmas Puddings

This recipe is for snowballs, rolled in dessicated coconut.  However, why not coat them in a little icing and top with a cranberry, a glacé cherry – or a Marachino cherry? (Gosh, that brings back memories of Granny’s New Year parties, including a Snowball drink!) That way, dress them up into Express No-Bake Mini Christmas Puddings!

mini healthy no-bake christmas puddings

We’re healthy, no-bake, nut-free and delicious!

round coconut covered chocolate snowballs

Snowballs (No Bake Coconut, Raisin & Chocolate Bites)

Author: Jill Colonna
Prep Time30 mins
Total Time30 mins
Course : confiserie
Cuisine : British
Keyword : Vegan coconut bites, snowballs
Servings : 25 snowballs

Description

No bake, bite-sized coconut, raisin and chocolate snowballs. Reduced sugar, packed with dried fruits and rolled in coconut, these healthy vegan treats are fun to serve for the holidays and great for preparing with kids.

Ingredients

  • 50 g (1.75oz) Raisins
  • 50 g (1.75oz) Dates finely chopped
  • 40 g (1.5oz) Dried apricots finely chopped
  • 40 g (1.5oz) Candied orange peel (or grated orange zest) finely chopped
  • 5 tbsp Orange juice
  • 100 g (3.5oz) Dessicated coconut 60g (2oz) + 40g (1.5oz) for rolling
  • 40 g (1.5oz) Medium porridge oats
  • 60 g (2oz) Caster sugar (extra fine)
  • 2 tbsp Unsweetened cocoa powder
  • 50 g (1.75oz) Coconut oil melted
  • 2 tsp Gingerbread, pumpkin or cinnamon ground spice

Instructions

  • Place all the above ingredients in a large bowl and mix together with a spoon until all the flavours are well blended.  If the coconut oil is solid, melt very gently for just a few seconds in the microwave.
  • Form little balls by rolling a couple of teaspoons of the mixture at a time in the palm of your hands.  Set aside on a plate or baking sheet then roll in the desiccated coconut. Alternatively, top with a little icing with a tiny chopped glacé cherry (if for adults, add some Grand Marnier to the icing).

Notes

Store in an airtight container in the fridge for up to 3 days.  Best eaten at room temperature with your favourite cup of tea at teatime, mulled wine or festive sparkly.
Also great as decor on top of the double chocolate tartlets in my book, Teatime in Paris

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Reviews (15)

Love your Granny’s recipe, even though I’ve just made a gazillion truffles & date nut balls I just had to take a look at these! Can’t wait to try yours.

Thanks, Bea. I know there are many things like this on the internet already but these are lower in sugar so you can really taste all the goodies inside. Thrilled you’ll make them!

What a nice recipe to make with my kids, they will definitely love it. Thank you for sharing!!

So thrilled you’ll be continuing our family tradition. Enjoy x


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