If you know my 2 ingredients banana-oatmeal cookies these chocolate oatmeal balls are a fantastic upgrade I accidentally tried last week end. The funny thing is, I was actually going to make those 2 ingredients cookies for my toddler (and myself) but I decided to change shape and make small balls instead of flat cookies. They ended up too dry for my 15 months old boy so I thought I could use that 85% dark chocolate I can’t manage to eat (so bitter!) and the result is just… mouthwatering.
Positive: I never thought healthy and mouthwatering could go so along that well.
Negative: My toddler didn’t have any (don’t feel like giving him chocolate just yet).
Ingredients for about 20 balls:
- 2 ripe bananas
- 50 g oatmeal
- 30 g dark chocolate
- optional: 1 handful raisins, 2 tablespoons shredded coconut
Preheat oven to 180°C.
In a deep plate, mash bananas, add oatmeal and stir well. This time I added coconut and raisins just because I had some but you can keep it simple, it will still be delicious.
Shape little balls in your hands with the mixture (about the size of a walnut) and place them on a baking tray covered with baking paper.
Bake in oven for about 20 minutes.
Leave the balls to cool down on a cooling rack (or use the oven grill).
In the meantime, prepare a bain-marie. [You can also break the chocolate and put it in a bowl in the microwave but I prefer to be gentle with my chocolate]. You’ll need a small pan for the chocolate and a bigger one. Fill the bigger pan with water and bring to a simmer. Break chocolate, place it into a small pan and sit it over the bigger one. *** At this point I did add a slice of butter into the chocolate to obtain a shiny texture and to reduce the bitterness, but it’s not indispensable.*** Leave the chocolate to melt for a few minutes. No need to stir, just make sure you’re on low heat and the water is lightly simmering.
When melted, stir a little bit and add the oatmeal balls into the chocolate pan. Stir until they are completely covered with chocolate.
Using a spoon, place your chocolate oatmeal balls on a cooling rack to allow excess to drip. (I used the baking paper from before to place under the cooling rack)
Then because I felt like being a bit fancy, I sprinkled some shredded coconut on top while the chocolate was still sticky.
Place in fridge for at least 30 minutes and enjoy!
My advice: I offered them to my guests as dessert after dinner and they all disappeared within a few minutes! Instead of coconut you could sprinkle a tiny bit of sea salt (I’m a big fan of fleur de sel or sea salt flakes) on your chocolate balls, dark chocolate and salt are just one of the best things in life!