Those Low FODMAP No Bake Oat Chocolate Balls remind me of my childhood. Whenever we wanted to have something sweet and there was no sweets in the house, we would make those easy oat chocolate balls. The only difference is that my Mum used to add a melted butter to it, which was much more calorific.
In this recipe the mashed banana is a binding agent and partially a sweetener. I added just 2 tablespoons of sugar for sweetness.
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“Easy to make chocolate snack”
– walnuts give a bit of crunch
– raisins add sweetness
-the recipe is Low FODMAP and dietitian approved
– it looks just like the famous shop bought coconut balls
-it is a great activity to do with the children and to let them get messy!
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for (about 15) Low FODMAP No Bake Oat Chocolate Balls:
1 whole banana
100 g porridge oats
4 tsp. (24 g) cacao powder
50 g raisins
5 walnuts
60 g desiccated coconut
2 tbsp. caster sugar
1/2 cup (125ml) instant coffee with water
Instructions to make an Oat Chocolate Balls:
Mash a banana with a fork. Place the oats in a medium bowl. Make 1/2 a cup of instant coffee and pour hot into the oats. You can use a decaf coffee if needed. Mix it all together. Add mashed banana to the oats.
Measure the rest of ingredients: raisins, chopped walnuts, sugar and cacao powder (apart from the desiccated coconut, which is for coating the balls.)
Mix all ingredients well.
Place the coconut in a deep plate.
Start forming small balls in your hands and coating them in the desiccated coconut. When ready, place them in a container or a decorative plate and place them in the fridge for a couple of hours. The flavours will blend together and the oats will become softer during this time.
Enjoy!
To find other great Low FODMAP desserts recipes, please go to the
Desserts section in my blog.
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To find this recipe in Polish, go to my Polish Low FODMAP recipes blog:
Low FODMAP No Bake Oat Chocolate Balls
Equipment
- Medium bowl
- Tablespoon, teaspoon
- scale
- plates
Ingredients
- 1 whole banana
- 24 g cacao powder
- 50 g raisins
- 5 pieces walnuts
- 60 g desiccated coconut
- 2 tbsp caster sugar
- 1/2 cup instant coffee with water
Instructions
- Mash a banana with a fork. Place the oats in a medium bowl. Make 1/2 a cup of instant coffee and pour hot into the oats. You can use a decaf coffee if needed. Mix it all together. Add mashed banana to the oats.
- Measure the rest of ingredients: raisins, chopped walnuts, sugar and cacao powder (apart from the desiccated coconut, which is for coating the balls.)
- Mix all ingredients well.
- Place the coconut in a deep plate.
- Start forming small balls in your hands and coating them in the desiccated coconut. When ready, place them in a container or a decorative plate and place them in the fridge for a couple of hours. The flavours will blend together and the oats will become softer during this time.
