Coconut Chocolate Oat Balls
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Ingredients for around 16 balls:
200g Rolled Oats
60g Raw Flaked Almonds
A pinch of Salt
2tbsp Cocoa Powder
1/2tsp Almond or Vanilla Essence
230g Nestlé Carnation Light Condensed Milk
120g Perugina Gran Blocco Fondente Extra
50g Shredded Coconut
Directions:
Place the oats and almonds on a baking tray.
Toast them in a 180°c preheated oven for about 15 minutes. Give it a stir halfway through. Keep an eye, cause they might darken quickly.
Let them cool down completely and then place them in a bowl.
Add the cocoa powder, almond/vanilla essence, condensed milk, and a little salt and mix them completely.
If it is too dry, add some more condensed milk.
Form into balls.
Melt the chocolate and coat them completely.
Pass them through the coconut and place them in the fridge for at least 30 minutes.
Take them out and serve.