These delicious – and super easy – balls make the perfect addition to school lunch boxes!
RELATED RECIPE: Marshmallow Weetbix Slice
Ingredients
Method
1.
Place Weet-Bix in a large snap-lock bag. Using a rolling pin, coarsely crush. Transfer to a large bowl.
2.
Stir milk, sifted cocoa and ¾ cup of the coconut into Weet-Bix. Mix well. Refrigerate for 15 minutes, or until firm.
3.
Roll tablespoons of mixture into balls. Roll in remaining coconut. Refrigerate until firm.
TIP! Weet-Bix balls can be made up to two weeks ahead. Store in an airtight container in the fridge.
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4.
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