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Snowballs - No Bake, Coconut, Raisin & Chocolate Bites

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No bake, bite-sized coconut, raisin and chocolate snowballs. Low in sugar, packed with dried fruits and rolled in coconut, these healthy treats are fun to make with kids for the holidays. Moreover, they just so happen to be vegan. I’m digressing from French recipes and moving to my roots in Scotland!

plate of christmas sweet treats in front of the tree

Inspiration from my Scottish Granny

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.

I can still hear his voice 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. Bliss.

Scottish Coconut Snowballs

These no-bake, bite-size coconut snowballs are not the same as the other more classic kind of Scottish Snowballs. Traditionally, they’re the sandwiched biscuits with raspberry jam 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 milk chocolate and cream-coloured van just outside Granny’s house in Musselburgh.

Granny would press a coin into our hands and, with my wee 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

How do You Make Snowballs?


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 much of it with more dried fruits. Moreover, replacing the margarine with coconut oil makes these mini chocolate and coconut snow balls 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

round coconut covered chocolate snowballs

How Long Can Coconut Snowballs Keep?

Snowballs can be kept in an airtight container for up to 3-4 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 – to turn them into mini Christmas puddings?

Love snowballs? Make these Scottish Macaroon Bar Mini Snowballs too!

plate of mini christmas pudding bites in front of the tree

plate of christmas sweet treats in front of the tree
5 from 1 vote

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. Low in sugar, packed with dried fruits and rolled in coconut, these healthy  treats are fun to make with kids for the holidays. Moreover, they just so happen to be vegan.

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.
Cover in icing and top with a bit of glacé cherry to make them look like Express Christmas Puddings.

This post was originally published 18 December 2017 but has now been refreshed with updated text, new images and a printable recipe card.

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Comments (19)

Oh gosh Jill, thank you for these memories. This recipe from Granny’s Black Book was actually written by me aged about 9, probably with my tongue out because that book was sacred because it had hard covers. I do remember writing “Ingred” and didn’t even know what it meant – what a thicko! Also thanks for reminding me about Norman’s bakery van – he was a lovable character and liked our family. I will get around to making the snowballs very soon to take to Kinross just to show I can make more than carrot cake.

Precious memories. I’ll be posting many more, since there are at least 8 recipes for Shortbread!
So happy you’re baking again, Mum. And next time you make carrot cake, why not use this carrot cake recipe on le blog? Here’s to a fun baking year in 2018!

What a wonderful family recipe! Perfect for the holidays—I bet they ship well 😉 Merry Christmas, dear Jill!!! xoxo

Thanks for popping in, Liz. Wishing you and the family all the best for 2018 – and hope to see you again soon in Paris!

Thanks for reposting these sweet Christmas treats, Jill. Such good memories of our childhood. I’m enjoying browsing your blog and recipes more often, now that I’ve got a bit more time on my hands. I’ve got all the ingreds in the cupboard for Granny’s snowballs and I’m going to give Christina’s chocolate free snowballs a go too for Campbell. Very appropriate for the amount of snow we have here in the Alps at the moment !

Absolutely thrilled to hear from you, Tamar, and most of all that you’ll be making them for the boys as well as other recipes from le blog – especially as I know you’re like myself in consuming less sugar and enjoying the French style of life! Hugs to the family x


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