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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
  • 1-1/2 cup
    HERSHEY'S Special Dark Chocolate Chips, divided
  • 1 Tbsp
    coconut oil
  • Additional
    chia seedsor coconut for garnish
  • Additional
    HERSHEY'S Cocoafor rolling

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?