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Quick and Easy

No-Bake Dark Chocolate Chia Bites

Details

Time
1 hour 40 minutes
Skill Level
Intermediate
Yields
24 truffles

A food processor and a microwave are all you need to put together these no-bake dark chocolate chia bites. Chewy oats and coconut, crunchy almonds and sweet figs all roll into these delicious cookie balls. They're held together with melted HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips and HERSHEY'S Cocoa for a chocolate kick.

Ingredients & Directions

Prep Time
40 minutes
Chill Time
1 hour

Ingredients

  • 1 cup

    toasted almonds*

  • 1 cup

    rolled oats

  • 1/4 cup

    chia seeds

  • 1/4 cup

    shredded coconut

  • 1 cup

    figs, dried, chopped

  • 1/4 cup

    HERSHEY'S Cocoa

  • 3 Tbsps

    boiling water

  • 3 Tbsps

    almondbutter

  • 1 Tbsp

    coconut oil

  • Additional

    chia seeds or coconut for garnish

  • Additional

    HERSHEY'S Cocoa for rolling

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

tray or cookie sheet
tray or cookie sheet
food processor
food processor
mixing bowl
mixing bowl
refrigerator
refrigerator
microwave-safe bowl
microwave-safe bowl
microwave
microwave
oven
oven
shallow baking sheet
shallow baking sheet
1

Line tray or cookie sheet with wax paper.

2

Place almonds in bowl of food processor. Cover; process almonds until fine. Add oats, chia seeds and coconut; pulse until mixture is fine crumbs. Transfer mixture to separate bowl.

3

Place figs, cocoa, boiling water and almond butter in food processor bowl. Process until mixture is smooth. Add reserved almond mixture; process until well blended and holds together when pressed with fingers. Return mixture to bowl; add 3/4 cup chocolate chips, mixing until well blended. Roll mixture into 24 equal balls. Place on prepared tray. Refrigerate 30 minutes or until firm.

4

Place remaining 3/4 cup chocolate chips and coconut oil in narrow, deep microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Dip balls into chocolate with fork and shake to remove excess chocolate. Place on prepared tray. Immediately sprinkle with coconut or chia seeds, if desired. Refrigerate until firm. Firm truffles may also be rolled in cocoa, if desired. Store in refrigerator in airtight container.

    *To toast almonds: Heat oven to 350°. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.

Additional questions?