Classic No-Bake Moose Farts (Print-Friendly Version)
Bite-sized, no-bake chocolate and coconut balls with vanilla wafer crunch and a soft, fudgy texture.
# Ingredients List:
→ Dough
01 -
310 grams vanilla wafer cookies, finely crushed
02 -
100 grams sweetened shredded coconut
03 -
100 grams pecans or walnuts, finely chopped
04 -
30 grams unsweetened cocoa powder
05 -
115 grams unsalted butter, melted
06 -
397 grams sweetened condensed milk
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon rum extract or 30 millilitres dark rum
→ Coating
09 -
100 grams sweetened shredded coconut
10 -
100 grams chocolate sprinkles
# How to Make It:
01 -
Pulse vanilla wafer cookies in a food processor until finely ground, or place in a large resealable bag and crush with a rolling pin.
02 -
Transfer cookie crumbs to a large mixing bowl. Add 100 grams shredded coconut, chopped pecans or walnuts, and cocoa powder. Whisk thoroughly to evenly distribute.
03 -
Pour melted butter, sweetened condensed milk, vanilla extract, and rum extract or dark rum over the dry mixture. Mix with a spatula or hands until a thick, sticky dough forms.
04 -
Cover bowl with plastic wrap and refrigerate for 30 minutes to firm the dough for easier handling.
05 -
Place remaining shredded coconut in one shallow dish and chocolate sprinkles in another.
06 -
Remove dough from refrigerator. Use a tablespoon or mini scoop to portion dough and roll between palms into 2.5-centimetre balls.
07 -
Immediately roll each ball in shredded coconut or chocolate sprinkles until fully coated. Arrange on a parchment-lined baking sheet.
08 -
Transfer the baking sheet to the refrigerator and chill for at least 1 hour, allowing the confections to firm up before serving.
# Extra Tips:
01 -
Store in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze for up to three months.
02 -
To make an adult version, substitute the rum extract with dark rum or coffee liqueur.
03 -
Omit nuts if preferred or for allergy considerations.