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Israeli Chocolate Truffles Recipe: Classic No-Bake Dessert


Israeli chocolate balls, known in Hebrew as ka-du-rei sho-ko-lad, are an easy, no-bake treat that’s perfect for parties, holidays, or a simple family dessert.

Israeli chocolate balls coated with sprinkles and shredded coconut.

These chocolate balls are a beloved Israeli classic and a childhood favorite across the country. The recipe is a one-bowl, no-fuss mix of pantry staples: crushed tea biscuits, ground nuts, cocoa, powdered sugar, butter, and milk. Ready in about 30 minutes, they don’t require special equipment or advanced planning and make a sweet finish to a large meal like Shabbat dinner or holiday gatherings.

The simple treat gained wide popularity after being featured in Israeli baking books in the 1980s and remains an easy, nostalgic dessert to make at home.

Try them alongside other Israeli favorites such as Krembo, biscuit cake, or a classic cheesecake for a varied dessert spread.

Ingredients

You’ll need the following:

  • Tea biscuits (petit beurre or graham crackers), divided.
  • Ground pecans, almonds, or walnuts (or shredded coconut as an alternative).
  • Unsweetened cocoa powder.
  • Powdered sugar — it blends smoothly and avoids a grainy texture.
  • Unsalted butter, melted.
  • Milk (or water or plant-based milk for a parve version). Optionally add a splash of rum if adults are eating.
  • Vanilla extract.
  • Toppings: sprinkles, shredded coconut, toasted coconut, or chopped nuts.

For a dairy-free (parve) version, replace milk with plant-based milk or water and use vegan butter or margarine.

How to Make, Plus Tips

Step 1: Crush the biscuits

Place most of the tea biscuits in a sealable bag and crush with a rolling pin until they become a fine powder. If using very firm biscuits, a food processor makes this faster.

Crushed cookies in a bag and a rolling pin next to it.

Step 2: Mix the ingredients

Combine the crushed biscuits, ground nuts, cocoa, and powdered sugar in a large bowl. Stir in milk, melted butter, and vanilla until the mixture is moist. Crush the remaining biscuits into small pieces and fold them in to add texture.

A bowl with ingredients to make unbaked chocolate cookies.
Ground nuts, crushed cookies, cocoa powder, and powdered sugar in a bowl.
A ball with cookie mixture with a fork. A measuring cup next to it.
Add milk and melted butter and mix.
A bowl with cookie dough and crush cookies over it. A measuring cup with a fork next to the bowl.
Crush more biscuits and fold them in for texture.
A bowl with cookie dough.
The mixture should be moist and hold together.

Step 3: Shape the balls

Scoop about one tablespoon of mixture, roll between your palms to form a smooth ball, and place on a parchment-lined baking tray. Slightly wet hands help prevent sticking. Chill in the refrigerator for 5–10 minutes to firm up.

A hand holding a tablespoon with cookie dough.
Measure one tablespoon of dough for each ball.
Hands rolling cookie.
Roll the dough between the palms of your hands.
Chocolate cookie balls over a tray lined with parchment paper.

Step 4: Coat the balls

Pour sprinkles or desiccated coconut into shallow bowls and roll each chilled ball in your chosen topping. For an elegant presentation, place each ball in a mini muffin liner.

A bowl with shredded coconut and chocolate balls. A bowl with sprinkles and chocolate balls.
Roll the balls in toppings of your choice.
A baking pan with Israeli chocolate balls cookies coated with sprinkles and shredded coconut.
Arrange on a tray and serve.

Yields

This recipe produces about 20–25 bite-sized chocolate balls, depending on the size you roll. They’re perfect for sharing, packing for picnics, or offering as an after-school snack.

Storage

Keep the chocolate balls in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for up to three months and thaw in the refrigerator before serving.

Unbaked israeli cookies coated with sprinkles and shredded coconut.
unbaked Israeli chocolate balls.

Israeli Chocolate Balls Recipe

Tender, no-bake chocolate balls made with tea biscuits and rolled in sprinkles or coconut.

Prep Time
20

Servings
20 Cookies

Author
Dikla Levy Frances

Ingredients

  • 1 Cup Ground pecans or almonds (100g)
  • 24 Tea Biscuits (about 100g)
  • 1/4 Cup Unsweetened cocoa powder (23g)
  • 1/2 Cup Powdered sugar (60g)
  • 1/2 Cup Milk (120ml)
  • 1 teaspoon Vanilla extract
  • 4 Tablespoons Unsalted butter, melted (55g)
  • 1 Cup Sprinkles or shredded coconut

Instructions

  • Place about 18 tea biscuits in a sealable bag and crush them into a fine powder with a rolling pin.
  • Measure one cup of the crushed biscuits and add to a large bowl.
  • Add the ground nuts, cocoa powder, and powdered sugar, and mix with a fork.
  • Stir in milk, vanilla extract, and melted butter until the mixture becomes moist.
  • Crumble the remaining biscuits into small pieces and fold them in to add texture.
  • Measure one tablespoon of dough and roll it between your palms to form a ball.
  • Place each ball on a parchment-lined baking pan and repeat with the remaining dough.
  • Chill the pan in the refrigerator for 5–10 minutes.
  • Put sprinkles or shredded coconut into a bowl and roll each chilled ball in the coating.
  • Place finished balls in mini liners or arrange on a serving plate.

Notes

  • Store the chocolate balls in an airtight container in the refrigerator for up to five days.
  • For a dairy-free (parve) version, use plant-based milk or water and vegan butter or margarine.
  • Swap ground nuts for finely shredded coconut or extra ground biscuits if you prefer a nut-free version.