Recipes.

Gut-Lovin’ Chocolate Snowballs

By Georgia Bellas


I Quit Sugar - Gut-Lovin' Chocolate Snowballs
Photo by: Phoebe McCreath
  • 15 servings
  • Prep - 1 hour 20 mins
  • Total - 1 hour 20 mins
I Quit Sugar - Gut-Lovin' Chocolate Snowballs
Photo by: Phoebe McCreath

We've taken the humble bliss ball to new levels with the sneaky addition of gut-lovin' gelatin. Whip up a batch as a cute Christmas gift, or stash them in your fridge to nibble on when the mid-afternoon munchies hit.  

Servings: 15
Preparation: 1 hour 20 mins

Ingredients

  • 1 cup hazelnuts, finely diced.
  • 1/3 cup raw organic cacao powder.
  • 1/3 cup almond meal.
  • 1/2 cup shredded coconut.
  • 50 g 85–90% dark chocolate.
  • 1/4 cup coconut oil.
  • 1/4 cup rice malt syrup.
  • 3 tablespoons I Quit Sugar Gut Lovin’ Gelatin.
  • 1 teaspoon vanilla extract.
  • 1 tablespoon almond milk.

Directions

1. In a medium bowl, combine hazelnuts, cacao powder, almond meal and shredded coconut. Set aside. Add a little extra coconut to a plate and set aside also.

2. Add chocolate, coconut oil and rice malt syrup to a small saucepan and melt over a medium heat. Once melted, stir through gelatin, vanilla extract and almond milk until the mixture thickens slightly. Add to the bowl of dry ingredients and mix with your hands until well-combined. This should form a batter. Roll into balls and coat in the plated coconut.

3. Refrigerate for 1 hour until set. Store in the fridge in an airtight container for up to 1 week or jar them up and decorate for Christmas gifts!


We've taken the humble bliss ball to new levels with the sneaky addition of gut-lovin' gelatin. Whip up a batch as a cute Christmas gift, or stash them in your fridge to nibble on when the mid-afternoon munchies hit.

Ingredients

  • 1 cup hazelnuts, finely diced.
  • 1/3 cup raw organic cacao powder.
  • 1/3 cup almond meal.
  • 1/2 cup shredded coconut.
  • 50 g 85–90% dark chocolate.
  • 1/4 cup coconut oil.
  • 1/4 cup rice malt syrup.
  • 3 tablespoons I Quit Sugar Gut Lovin’ Gelatin.
  • 1 teaspoon vanilla extract.
  • 1 tablespoon almond milk.

Directions

1. In a medium bowl, combine hazelnuts, cacao powder, almond meal and shredded coconut. Set aside. Add a little extra coconut to a plate and set aside also.

2. Add chocolate, coconut oil and rice malt syrup to a small saucepan and melt over a medium heat. Once melted, stir through gelatin, vanilla extract and almond milk until the mixture thickens slightly. Add to the bowl of dry ingredients and mix with your hands until well-combined. This should form a batter. Roll into balls and coat in the plated coconut.

3. Refrigerate for 1 hour until set. Store in the fridge in an airtight container for up to 1 week or jar them up and decorate for Christmas gifts!

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