9 oz (250g)cookies like Kedem tea biscuits/ Graham crackers/ Petit Beurre
5Tablespoonsof your favorite chocolate spreador Biscoff/Halvah spread/Date spread
1cup (240ml)heavy cream
About 1 cup (100g)desiccated or shredded unsweetened coconut, or sprinklesor both
Instructions
Break the cookies into smaller pieces. This will help the food processor to process them more evenly.
Place them in the bowl of the food processor.
Pulse in short bursts until they start to break down. Continue pulsing the food processor until the cookies have been finely grounded and resemble the texture of sand.
Place the crushed cookies, heavy cream, and chocolate spread in a large bowl. Mix until all the crumbs are coated.
Cover the bowl with plastic wrap and put it in the fridge for 15-30 minutes.
Roll balls the size of ping-pong (more or less) with wet hands. Then, roll each ball in shredded coconut or sprinkles.
Place in a container and keep in the fridge.
Notes
Keep the chocolate balls in an airtight container in the refrigerator for up to 2 weeks. You can keep it frozen if you prefer to store it longer.