Ingredients
Original recipe: 24 small oat balls. Ingredient amounts scale below; the method is written for 12 servings. For larger amounts, use separate batches and check doneness.
- 180 gCertified gluten-free ready-to-eat rolled oats
- 100 gSoftened butter
- 80 gSugar
- 25 gUnsweetened cocoa powder
- 30 mlCooled brewed coffee
- 1 tspVanilla extract
- ⅛ tspSalt
- 50 gUnsweetened desiccated coconut
Make it
- Beat butter and sugar together in a bowl until soft and evenly combined. Stir in cocoa, coffee, vanilla and salt.
- Mix in the rolled oats thoroughly, pressing with a spoon until the mixture holds together when squeezed.
- Divide into 24 small portions and roll into balls with clean hands. Roll each ball in the coconut to coat.
- Arrange on a tray, cover and refrigerate for at least 1 hour before serving. Store chilled and serve two small balls per portion.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.