Israeli chocolate balls, known locally as ka-du-rei sho-ko-lad, are a delightful no-bake treat that’s quick to make and perfect for any occasion.
Israeli chocolate balls are a beloved classic and a favorite snack for children across Israel. This easy, one-bowl recipe requires no special equipment and uses simple pantry staples: crushed tea biscuits, ground nuts, cocoa, powdered sugar, butter, milk and vanilla. The whole process takes about 20–30 minutes from start to finish, with only a short chill before coating and serving. They make an ideal sweet bite after a large meal, for gatherings, or as an everyday treat.
These unbaked truffles became widely popular in Israel in the 1980s, appearing in many home cookbooks and family kitchens. They remain a nostalgic and dependable dessert—quick to prepare and endlessly customizable.
Try them with a variety of coatings and nut bases to create your own twist on this classic treat.
Ingredients
To make these chocolate balls, you will need:
- Tea biscuits (or petit beurre, graham crackers), divided.
- Ground pecans, almonds, or walnuts (or substitute with shredded coconut).
- Unsweetened cocoa powder.
- Powdered sugar. (Avoid granulated sugar to prevent a gritty texture.)
- Unsalted butter, melted.
- Milk. For adults, a splash of rum is optional.
- Vanilla extract.
- Toppings: sprinkles, shredded coconut, toasted coconut or chopped nuts.
For a non-dairy (pareve) version, use plant-based milk or water and replace butter with vegan margarine or vegan butter.
How to Make, Plus Tips
Step 1: Crush the Biscuits
Place about 18 tea biscuits in a sealable plastic bag and crush them with a rolling pin until fine. If your biscuits are very sturdy, a food processor can speed this step.
Step 2: Mix the Ingredients
Measure one cup of the crushed biscuits into a large bowl. Add one cup ground nuts, 1/4 cup unsweetened cocoa powder and 1/2 cup powdered sugar. Stir briefly to combine.
Pour in 1/2 cup milk, 4 tablespoons melted butter and 1 teaspoon vanilla extract. Mix with a spoon or your hands until the mixture is moist and holds together. Crush the remaining biscuits into small pieces and fold them in to add texture.
Step 3: Shape the Balls
Use a tablespoon to portion the dough. Roll each portion between the palms of your hands to form a smooth ball and place them on a parchment-lined baking sheet. Wetting your hands slightly helps prevent sticking.
Chill the shaped balls in the refrigerator for 5–10 minutes to firm up slightly before coating.
Step 4: Coat the Balls
Pour sprinkles, shredded coconut or chopped nuts into a shallow bowl. Roll each chilled ball in the coating until fully covered. For a neat presentation, place each ball in a mini muffin liner.
Yields
This recipe yields about 20–25 chocolate balls, depending on the size you roll them. They’re perfect for sharing, parties, or as a sweet snack.
Storage
Store finished chocolate balls in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for up to three months and thaw in the refrigerator before serving.
Israeli Chocolate Balls Recipe
20 mins
20
Cookies
Dikla Levy Frances
Ingredients
- 1 Cup Ground pecans or almonds (100g)
- 24 Tea biscuits (about 100g)
- 1/4 Cup Unsweetened cocoa powder (23g)
- 1/2 Cup Powdered sugar (60g)
- 1/2 Cup Milk (120ml)
- 1 teaspoon Vanilla extract
- 4 Tablespoons Unsalted butter, melted (55g)
- 1 Cup Sprinkles or shredded coconut
Instructions
- Place about 18 tea biscuits in a sealable bag and crush them with a rolling pin until fine.
- Measure one cup of the crushed biscuits and place in a large bowl.
- Add the ground nuts, cocoa powder, and powdered sugar. Mix briefly.
- Pour in the milk, vanilla extract and melted butter.
- Mix with your hands or a spoon until you have a moist, cohesive mixture.
- Crush the remaining biscuits into small pieces and fold them into the mixture for texture.
- Measure one tablespoon of dough and roll it between the palms of your hands to form a ball.
- Place each ball on a parchment-lined baking pan and repeat with remaining dough.
- Refrigerate the pan for 5–10 minutes to firm the balls slightly.
- Pour sprinkles or shredded coconut into a shallow bowl and roll each ball in the coating. Place in mini liners or arrange on a tray to serve.
Notes
- Store in the refrigerator for up to five days in an airtight container.
- For a non-dairy alternative, replace milk with plant-based milk or water and butter with vegan margarine or vegan butter.
- Replace ground nuts with additional crushed biscuits or finely shredded coconut if desired.