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kadurei shakolad
Photo credit Sonya Sanford

Kadorei Shokolad (No-Bake Chocolate Balls)

This one-bowl chocolate ball (kadorei shokolad) recipe only requires a few pantry staples to make, and you don’t even need to turn on the oven!

  • Total Time: 1 hour 15 minutes
  • Yield: 18 balls 1x


Units Scale
  • 2 packages Kedem tea biscuit cookies (8.4 oz/382 g), or about 48 cookies
  • 6 Tbsp unsalted butter or vegan butter, melted
  • cup sugar
  • cup cocoa powder
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • ¼ cup milk or non-dairy milk, plus more if needed
  • sprinkles or shredded coconut, for rolling


  1. Add the tea biscuits to a sealable plastic bag or to the bowl of a food processor. If using a bag, crumble the tea biscuits by using your hands, or with the help of a rolling pin until the cookies are finely crushed. If using a food processor, pulse the cookies until finely crushed into pea-sized crumbles.
  2. In a large bowl add the crushed tea biscuits, melted butter, sugar, cocoa powder, vanilla extract and salt. Mix until evenly combined.
  3. Add the milk and combine the mixture with your hands until it feels slightly moist and easily holds together when formed into a ball. If it is still crumbly or dry, add more milk, 1 Tablespoon at a time. 
  4. Scoop out about a tablespoon of the mixture and roll it into a 1-1½-inch ball. 
  5. Add sprinkles (or shredded coconut) to a small dish, and roll each ball in the sprinkles, lightly pressing the ball into the toppings. Transfer to a plate or tray, and place in the refrigerator for at least 1 hour. 
  6. Once chilled, the kadorei shokolad are ready to serve. 


The chocolate balls can be stored in an airtight container in the fridge for up to a week.

  • Author: Sonya Sanford
  • Prep Time: 15 minutes
  • Cook Time: 1 hour of chilling (optional)
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Israeli