Vegan Dessert Recipes: White Chocolate Coconut Beer Balls

March 7, 2017
Some of the best and most famous recipes are created by mistake--potato chips, caesar salad, chocolate chip cookies. The other day I embarked on a baking adventure with friends, which took a turn for the worse when the cake we created crumbled into sad little chunks. We weren't about to let a perfectly tasty yet ugly cake go to waste, so we did the next best thing--mashed up the remnants with our hands, rolled them into balls, and dipped them in white chocolate. (Who doesn't love anything coated in white chocolate?)
I may be biased, but I'd say the end result turned out even better than the original cake would have been. These white chocolate beer balls are a tasty, two-bite treat that just so happen to be gluten-free, high in protein and fiber, and low in refined sugar. They have a sweet, malty hint of beer that takes them to the next level. Plus, they make use of a cake that deserved much more than to be tossed in the bin and disregarded as too faulty to enjoy. So the next time you find yourself in a baking fiasco, turn to this recipe for inspiration to create a masterpiece from a mess.
Vegan Dessert Recipes: White Chocolate Coconut Beer Balls

Vegan Dessert Recipes: White Chocolate Coconut Beer Balls

Recipe Type: Sweets
utensils YIELDS 18 balls
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  • 1 cup coconut milk
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar
  • 1 1/2 cups dark, malted beer (I used Peroni Gran Riserva)
  • pinch salt
  • 1/4 teaspoon cinnamon
  • around 1/4 cup (as needed) gluten-free flour
  • around 1/4 cup (as needed) unsweetened, non-dairy milk
  • 1/2 cup vegan white chocolate, chopped
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Directions

1. Heat oven to 350ºF.
2. Place coconut milk in mixing bowl and slowly stir in coconut flour, making sure to work through any clumps.
3. Add coconut sugar and continue to mix, then slowly pour in beer, about 1/4 cup at a time (the coconut flour will absorb the beer quite quickly--don't be alarmed by this, as the more you mix the batter, the smoother it will become).
4. Mix salt and cinnamon through batter and stir until it reaches a soft, sticky consistency (like wet cookie dough).
5. If too dry, add a bit of non-dairy milk to soften it up.
6. Transfer to greased loaf pan and bake for 25 minutes, or until cake passes the toothpick test.
7. Let cool for about 5-10 minutes, then mash up in a fresh mixing bowl.
8. Roll into golf-ball sized balls, adding a bit of gluten-free flour to your hands to aid in the rolling process if the balls get too sticky.
9. Once done, store balls in the freezer to set while you prepare your coating.
10. Melt white chocolate in a double broiler or in the microwave for about 20 seconds.
11. Remove balls from freezer and pour chocolate over them, then roll them around until evenly coated.
12. Store in fridge for up to a week or in the freezer for a longer keep time.

Also by Quincy: Hearty Vegan Meat and Ale Pie

Related: Gluten-Free Mocha Brownies

Maca Mexican Chocolate Covered Strawberries

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Photos: Quincy Malesovas


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Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.

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