Weetbix Balls
Soft, chocolatey weetbix balls made with simple pantry staples—no baking required!
Servings: 24 Balls
Calories: 172kcal
Ingredients
- 5 wheat biscuits 75g if you are using the crumbs
- 1 cup raisins or sultanas
- ½ cup sunflower seeds
- ½ cup desiccated coconut
- 4 tablespoon cocoa
- 2-3 tablespoon Water
Instructions
- Place all ingredients into a food processor, whizz until finely ground
- Slowly add water until the mix comes together and you can form balls
- Roll into 12-15 balls (you can roll in additional coconut if you wish)
- Store in an airtight container for up to 5 days, they can be frozen
Video
Notes
- Add water slowly—too much and the mixture becomes sticky.
- For a fun lunchbox twist, shape into small bars or press into silicone moulds.
- These freeze really well, so make a double batch for easy snacking later.
- Weetbix (wheat biscuits) – You’ll need 5 biscuits, or about 75g of crumbs. Great use of broken bits at the bottom of the cereal box. Traditional Weetbix can be substituted for gluten free Weetbix.
- Raisins or sultanas – These provide sweetness and help bind the mixture. Either works well.
- Sunflower seeds – Nut-free and lunchbox-safe. Can sub with pumpkin seeds if preferred. If nut-free is not a concern you can of course use almonds or cashews.
- Desiccated coconut – Adds texture and subtle sweetness. You can also roll finished balls in extra coconut for decoration.
- Cocoa – Use unsweetened cocoa powder for a rich chocolatey flavour.
- Water – Just enough to help the mixture stick together. Add slowly so the balls don’t get too wet.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 383mg | Fiber: 2g | Sugar: 13g