Vegan Chocolate Balls
I used gluten free, 2 cups
Easy Vegan Nutella
Start by scooping 20 teaspoons of my easy Vegan Nutella and place on a baking sheet. Store in the freezer while you continue to make the chocolate balls batter.
Mix coconut sugar, rolled oats, vanilla powder, cocoa and salt in a food processor. Add the coconut oil and coffee. Work together a smooth dough.
Is the batter too sticky – add more mixed oats. If the paste is too dry – add more coffee.
Scoop out rounded tablespoons of the dough, put a Nutella clump in the middle, and roll into balls. Set aside as you go. Roll the balls in the pistachios to coat. Refrigerate for at least 1 hour.
Store in an airtight container in the refrigerator.