This Weet Bix Balls recipe came from my good friend Carolyn, she’s been making this sugar free version of Weet Bix balls for her kid’s lunchboxes and it’s time to share it.
You can make them as traditional balls or use Carolyn’s mess saving idea of rolling a log and slicing it (details below).
So simple you can get the kids in the kitchen making their own playtime snack.
- Level of Difficulty: The kids can do it
- Makes: 24 slices/balls
- Prep time: 10-15 minutes
8 Vita Brits/Weet Bix* crushed
½ cup desiccated coconut
2 tablespoons chia seeds
1 cup mixed seeds (pepitas, sunflower, sesame seeds)
3 tablespoons cocoa powder
4 tablespoons milk powder
2/3 cup The Sugar Breakup Organic Golden Rice Malt Syrup
4 tablespoons natural yoghurt
½ cup extra desiccated coconut for coating
- Using your hands crush Vita Brits/Weet Bix in a large bowl.
- Add coconut, seeds, cocoa powder and milk powder and mix all dry ingredients.
- Add Rice Malt Syrup and yoghurt to dry ingredients and using a large spoon or spatula mix all ingredients until combined and starting to stick together.
- At this point you can use the traditional method of wetting your hands, taking a spoonful of mix, rolling it into a ball then placing the balls on a plate with extra coconut, tossing the balls to coat them then placing on a tray and into the fridge.
- Lay out a sheet of cling wrap, sprinkle down the centre with 2 tablespoons of extra desiccated coconut, spoon half the mix down the centre on top of the coconut then sprinkle another 2 tablespoons of coconut over top.
- Roll the mix in the cling film into a log and squeeze to get the mixture to stick together. Repeat with other half of the mix and refrigerate for an hour.
- Remove from the fridge, slice then store in the fridge (to be eaten straight away) or freezer (to be popped into lunchboxes).
With all the seeds, these make great brain food!
*You can use Vita Brits, Weet Bix or Homebrand Wheat Bricks in this recipe. We use Vita Brits as they have less added sugar then some other brands.
Hi there, I’ve heard that an Australian tablespoon is 20ml, whereas in New Zealand it is 15ml. If this is true, do you use 20ml tablespoons in all your recipes? Just so I know & can adjust them accordingly. Thank you =]
Hi Melanie, yes there can be a difference in tablespoons depending on where you live. We tend to use a 15ml tablespoons but a little additional here & there won’t hurt if a 20ml tablespoons used. Julia
how many calories
Argh! I just got through most of this to make for lunches tomorrow and did not read properly … I have no milk powder! What could I substitute?
Hi Bek, reduce the yoghurt and rice malt syrup as the milk powder would have absorbed some of the moisture. They should still taste ok without the milk powder, it just provides a creaminess to the flavour that you get from traditionally using condensed milk. Good luck!
Thanks! I actually chucked in a few extra chia seeds and also a handful of cacao nibs – the consistency seems ok and hopefully the extra seeds will do the absorbing :) will see how it goes when I cut it!