Just when you thought goo balls couldn’t get any more versatile, we’ve rounded up 18 delicious recipes that’ll have you covered for every occasion! Whether you’re craving a quick snack, a sweet treat, or a savory bite, these goo balls are your ticket to happiness. Perfect for home cooks looking to add a little fun to their kitchen adventures, this list is sure to inspire your next culinary creation. Dive in!
Chocolate Peanut Butter Goo Balls
Our journey into the delightful world of no-bake desserts begins with these irresistible Chocolate Peanut Butter Goo Balls. Perfect for beginners and seasoned chefs alike, this recipe combines simplicity with decadence, guiding you through each step with precision.
Ingredients
- 1 cup creamy, organic peanut butter
- 1/2 cup pure honey
- 1/2 cup unsweetened cocoa powder, sifted
- 1 cup old-fashioned rolled oats
- 1/2 cup finely ground almond flour
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- In a large mixing bowl, combine the creamy, organic peanut butter and pure honey, stirring until the mixture is smooth and homogenous.
- Add the sifted unsweetened cocoa powder to the bowl, mixing thoroughly to ensure no lumps remain.
- Incorporate the old-fashioned rolled oats and finely ground almond flour into the mixture, folding gently to distribute evenly.
- Stir in the pure vanilla extract and fine sea salt, enhancing the flavor profile of the mixture.
- Using a tablespoon measure, scoop the mixture and roll between your palms to form 1-inch balls. Tip: If the mixture is too sticky, lightly wet your hands with cold water.
- Arrange the formed balls on a parchment-lined baking sheet, spacing them evenly. Tip: For a firmer texture, chill in the refrigerator for 30 minutes before serving.
- Store the Chocolate Peanut Butter Goo Balls in an airtight container in the refrigerator for up to one week. Tip: For an extra touch, roll the balls in crushed peanuts or cocoa powder before chilling.
Just as you bite into these goo balls, the rich, velvety chocolate and peanut butter flavors meld beautifully with the subtle crunch of oats. Serve them as a quick snack, or elegantly arranged on a platter for your next gathering, offering a gluten-free treat that delights every palate.
Oatmeal Raisin Goo Balls
Preparing a batch of Oatmeal Raisin Goo Balls is a delightful way to indulge in a sweet, chewy treat that’s both nutritious and satisfying. Perfect for beginners, this recipe guides you through each step with precision, ensuring delicious results every time.
Ingredients
- 1 cup rolled oats
- 1/2 cup almond butter, creamy
- 1/3 cup pure maple syrup
- 1/4 cup raisins, unsulfured
- 1 tsp vanilla extract, pure
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt, fine
Instructions
- In a large mixing bowl, combine the rolled oats, almond butter, pure maple syrup, unsulfured raisins, pure vanilla extract, ground cinnamon, and fine sea salt.
- Using a rubber spatula, mix the ingredients until fully incorporated and the mixture becomes sticky and uniform. Tip: If the mixture feels too dry, add a teaspoon of water to achieve the desired consistency.
- With clean hands, roll the mixture into 1-inch balls, placing them on a parchment-lined baking sheet as you go. Tip: Dampening your hands slightly can prevent the mixture from sticking.
- Chill the goo balls in the refrigerator for at least 30 minutes to firm up. Tip: For a firmer texture, extend chilling time to 1 hour.
After chilling, the Oatmeal Raisin Goo Balls will have a perfectly chewy texture with a hint of cinnamon warmth. Enjoy them as a quick snack or roll them in shredded coconut for an extra layer of flavor and texture.
Coconut Almond Goo Balls
Sometimes, the simplest recipes bring the most joy, especially when they combine the rich flavors of coconut and almond into a bite-sized treat. These Coconut Almond Goo Balls are no exception, offering a delightful mix of textures and tastes that are sure to please any palate.
Ingredients
- 1 cup almond flour, finely ground
- 1/2 cup unsweetened shredded coconut
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips, for coating
- 1 tbsp coconut oil, for melting chocolate
Instructions
- In a medium mixing bowl, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until the mixture is uniformly moist and begins to clump together.
- Using your hands, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Tip: If the mixture is too sticky, lightly wet your hands to prevent sticking.
- Chill the balls in the refrigerator for 30 minutes to firm up, making them easier to coat in chocolate.
- In a small microwave-safe bowl, combine the dark chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Using a fork, dip each chilled ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off before returning it to the parchment paper. Tip: For a smoother finish, gently tap the fork against the side of the bowl to remove excess chocolate.
- Return the coated balls to the refrigerator for an additional 15 minutes, or until the chocolate has set.
- Once set, transfer the Coconut Almond Goo Balls to an airtight container, separating layers with parchment paper to prevent sticking. Tip: For added flair, sprinkle a pinch of shredded coconut or sea salt on top before the chocolate sets.
Unbelievably, these treats boast a perfect balance of chewy and crunchy textures, with the deep flavor of dark chocolate complementing the nutty almond and sweet coconut. Serve them at room temperature to appreciate their full flavor profile, or enjoy them chilled for a firmer texture.
Double Chocolate Goo Balls
These Double Chocolate Goo Balls are the perfect treat for chocolate lovers, combining rich cocoa flavors with a delightfully gooey center. Today, we’ll guide you through creating these indulgent bites with precision and ease.
Ingredients
- 1 cup high-quality dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1/2 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup cocoa powder, for dusting
Instructions
- In a heatproof bowl, combine the finely chopped dark chocolate and heavy cream. Place over a saucepan of simmering water, ensuring the bowl doesn’t touch the water, and stir until the chocolate is completely melted and the mixture is smooth.
- Remove the bowl from heat and whisk in the cubed unsalted butter until fully incorporated and the mixture is glossy.
- Gradually sift in the powdered sugar, whisking continuously to avoid lumps, then stir in the pure vanilla extract and fine sea salt until the mixture is uniform.
- Cover the bowl with plastic wrap and refrigerate for exactly 2 hours, or until the mixture is firm enough to handle.
- Using a small scoop or tablespoon, portion the mixture and roll into 1-inch balls between your palms. If the mixture becomes too soft, return it to the refrigerator for 10 minutes.
- Place the cocoa powder in a shallow dish. Roll each ball in the cocoa powder until evenly coated, then transfer to a parchment-lined tray.
- Chill the goo balls for an additional 30 minutes before serving to set the exterior and enhance the gooey center.
Just as you take your first bite, the contrast between the cocoa-dusted shell and the molten chocolate interior will surprise and delight. Serve these goo balls slightly chilled for a refreshing summer dessert or alongside a scoop of vanilla ice cream for an extra decadent treat.
Peanut Butter and Jelly Goo Balls
Whipping up a batch of Peanut Butter and Jelly Goo Balls is a delightful way to bring a classic flavor combination into a fun, bite-sized treat. Whether you’re a novice in the kitchen or a seasoned chef, this recipe is straightforward and rewarding.
Ingredients
- 1 cup creamy peanut butter, preferably organic
- 1/2 cup strawberry preserves, seedless
- 1/2 cup powdered sugar, sifted
- 1 cup crispy rice cereal
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- In a large mixing bowl, combine the creamy peanut butter and strawberry preserves until fully integrated.
- Gradually add the sifted powdered sugar to the mixture, ensuring a smooth consistency without lumps.
- Fold in the crispy rice cereal gently to maintain its crisp texture within the mixture.
- Incorporate the pure vanilla extract and fine sea salt, adjusting the salt to enhance the flavors subtly.
- Using a tablespoon, scoop the mixture and roll between your palms to form 1-inch balls. Tip: If the mixture sticks, lightly dampen your hands with water.
- Place the formed balls on a parchment-lined baking sheet, spacing them evenly. Tip: For uniform size, use a small ice cream scoop.
- Chill in the refrigerator for at least 30 minutes to firm up before serving. Tip: For a quicker set, place in the freezer for 15 minutes.
Each bite of these Peanut Butter and Jelly Goo Balls offers a playful contrast between the creamy peanut butter center and the crisp cereal coating. Enjoy them as a quick snack, or for a festive twist, roll the chilled balls in colored sprinkles before serving.
Banana Bread Goo Balls
Unveiling the perfect blend of comfort and convenience, these Banana Bread Goo Balls are a delightful twist on the classic banana bread, transformed into bite-sized treats that are as fun to make as they are to eat. Ideal for beginners, this recipe simplifies the process without sacrificing flavor, ensuring a rewarding baking experience.
Ingredients
- 1 1/2 cups overripe bananas, mashed
- 1/2 cup unsalted butter, clarified and cooled
- 3/4 cup light brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 3/4 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup walnuts, toasted and finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, clarified butter, and brown sugar, stirring until the mixture is homogenous.
- Gently fold in the lightly beaten eggs and vanilla extract, ensuring the eggs are fully incorporated without overmixing.
- In a separate bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, and nutmeg for an even distribution of dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid a tough texture.
- Fold in the toasted walnuts, distributing them evenly throughout the batter for a nutty crunch in every bite.
- Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Allow the goo balls to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Delightfully moist and packed with the warm spices of banana bread, these goo balls offer a chewy texture with a slight crunch from the walnuts. Serve them as a playful dessert or a sweet snack, perhaps with a drizzle of caramel or a dusting of powdered sugar for an extra touch of indulgence.
Pumpkin Spice Goo Balls
You’ve likely heard of pumpkin spice everything by now, but these Pumpkin Spice Goo Balls are a game-changer for your fall dessert lineup. They’re irresistibly soft, packed with warm spices, and just the right amount of sweetness to satisfy any craving.
Ingredients
- 1 cup pumpkin puree, unsweetened
- 2 cups almond flour, finely ground
- 1/2 cup pure maple syrup, grade A
- 1/4 cup coconut oil, unrefined and melted
- 1 tbsp pumpkin pie spice, homemade or store-bought
- 1 tsp vanilla extract, pure
- 1/2 tsp sea salt, finely ground
- 1/2 cup dark chocolate chips, 70% cacao
Instructions
- In a large mixing bowl, combine the pumpkin puree, almond flour, maple syrup, melted coconut oil, pumpkin pie spice, vanilla extract, and sea salt. Stir until the mixture is uniformly combined.
- Fold in the dark chocolate chips gently to ensure they’re evenly distributed throughout the mixture.
- Using a tablespoon measure, scoop the mixture and roll into 1-inch balls between your palms. Tip: If the mixture sticks to your hands, lightly dampen them with water.
- Place the balls on a parchment-lined baking sheet, spacing them about 1 inch apart. Chill in the refrigerator for at least 30 minutes to firm up. Tip: For a quicker set, you can place them in the freezer for 15 minutes.
- Once chilled, transfer the Pumpkin Spice Goo Balls to an airtight container. Store in the refrigerator for up to 1 week. Tip: For an extra touch, roll the balls in cinnamon or cocoa powder before serving.
Unbelievably soft and bursting with the quintessential flavors of fall, these Pumpkin Spice Goo Balls are a delightful treat. Serve them as a festive dessert at your next gathering or enjoy them as a sweet snack with your afternoon coffee.
Apple Cinnamon Goo Balls
One of the most delightful treats to make at home, especially when you’re craving something sweet yet wholesome, is Apple Cinnamon Goo Balls. This recipe combines the warmth of cinnamon with the natural sweetness of apples, creating a perfect snack for any time of the day.
Ingredients
- 1 cup finely diced, peeled Granny Smith apples
- 1/2 cup almond flour
- 1/4 cup pure maple syrup
- 2 tbsp clarified butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup rolled oats
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the finely diced Granny Smith apples, almond flour, pure maple syrup, melted clarified butter, ground cinnamon, and sea salt. Mix until all ingredients are evenly incorporated.
- Fold in the rolled oats gently, ensuring they are distributed throughout the mixture without overmixing.
- Using a tablespoon, scoop the mixture and roll into 1-inch balls. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are soft but set.
- Allow the Apple Cinnamon Goo Balls to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Apple Cinnamon Goo Balls offer a chewy texture with a burst of apple flavor in every bite, complemented by the warmth of cinnamon. Serve them as a snack with a drizzle of extra maple syrup or alongside a cup of hot tea for a cozy treat.
Mint Chocolate Chip Goo Balls
First, let’s dive into creating these irresistible Mint Chocolate Chip Goo Balls, a perfect blend of refreshing mint and rich chocolate that’s bound to delight your taste buds. This recipe is designed for beginners, with each step carefully outlined to ensure success.
Ingredients
- 1 cup almond flour, finely sifted
- 1/4 cup cocoa powder, unsweetened and Dutch-processed
- 1/4 cup pure maple syrup, grade A
- 2 tbsp coconut oil, unrefined and extra virgin
- 1 tsp peppermint extract, pure
- 1/2 cup dark chocolate chips, 70% cacao
- 1/4 tsp sea salt, finely ground
Instructions
- In a large mixing bowl, combine the sifted almond flour and Dutch-processed cocoa powder, whisking until fully incorporated.
- Add the pure maple syrup and extra virgin coconut oil to the dry ingredients, mixing until a cohesive dough forms.
- Incorporate the pure peppermint extract and finely ground sea salt into the dough, ensuring even distribution throughout.
- Fold in the dark chocolate chips gently, taking care not to overmix to maintain their integrity within the dough.
- Using a tablespoon measure, scoop the dough and roll between your palms to form 1-inch balls. Place them on a parchment-lined baking sheet.
- Chill the goo balls in the refrigerator for at least 30 minutes, or until firm to the touch, to set their shape and enhance the flavors.
Perfectly balanced, these Mint Chocolate Chip Goo Balls offer a chewy texture with bursts of chocolate and a cool mint finish. Serve them as a festive dessert at gatherings or keep them chilled for a refreshing summer treat.
Lemon Blueberry Goo Balls
Making these Lemon Blueberry Goo Balls is a delightful way to combine the tangy zest of lemon with the sweet burst of blueberries in a no-bake treat that’s as fun to make as it is to eat. Follow these steps carefully to ensure your goo balls are perfectly balanced in flavor and texture.
Ingredients
- 1 cup almond flour, finely sifted
- 1/4 cup pure maple syrup, grade A
- 2 tbsp coconut oil, cold-pressed and unrefined
- 1 tbsp lemon zest, freshly grated
- 1 tsp vanilla extract, pure
- 1/2 cup dried blueberries, unsweetened
- 1/4 tsp sea salt, finely ground
Instructions
- In a medium mixing bowl, combine the sifted almond flour and finely ground sea salt, whisking them together to ensure an even distribution.
- Add the pure maple syrup, cold-pressed coconut oil, freshly grated lemon zest, and pure vanilla extract to the dry ingredients. Mix vigorously until a cohesive dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.
- Gently fold in the unsweetened dried blueberries, ensuring they are evenly distributed throughout the dough without crushing them.
- Using a tablespoon measure, scoop out portions of the dough and roll them into 1-inch balls between your palms. Tip: Lightly oiling your hands can prevent the dough from sticking.
- Arrange the formed balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set. Tip: For a firmer texture, you can freeze them for 15 minutes before serving.
Chilled to perfection, these Lemon Blueberry Goo Balls offer a chewy texture with pops of juicy blueberries and a refreshing lemon finish. Serve them as a bright addition to a brunch spread or pack them for a energizing snack on the go.
Carrot Cake Goo Balls
Over the years, carrot cake has evolved into countless forms, but none as delightfully bite-sized as these Carrot Cake Goo Balls. Perfect for beginners, this recipe simplifies the classic dessert into no-bake, easy-to-handle treats that pack all the familiar flavors.
Ingredients
- 1 cup finely grated, organic carrots
- 1 cup almond flour, finely sifted
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, solid state
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup cream cheese frosting, homemade or store-bought
- 1/2 cup toasted pecans, finely chopped
Instructions
- In a large mixing bowl, combine the grated carrots, almond flour, maple syrup, coconut oil, cinnamon, vanilla extract, and sea salt. Mix until a uniform dough forms.
- Using a tablespoon measure, scoop the dough and roll between your palms to form 1-inch balls. Place on a parchment-lined tray.
- Chill the balls in the refrigerator for 30 minutes to firm up, ensuring they hold their shape when frosted.
- Once chilled, use a small spoon to coat each ball in cream cheese frosting, then roll in chopped pecans for a crunchy exterior.
- Return the frosted balls to the tray and chill for an additional 15 minutes before serving to allow the frosting to set.
Here’s how these treats stand out: the interior remains soft and moist, contrasting beautifully with the crunchy pecan coating. For an extra touch, drizzle with a bit of caramel before serving to elevate the sweetness and texture.
Almond Joy Goo Balls
Now, let’s dive into creating these delightful Almond Joy Goo Balls, a perfect treat for those who love the combination of coconut, almonds, and chocolate. This recipe is straightforward, ensuring even beginners can achieve delicious results.
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup pure maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil (for melting chocolate)
- 24 whole almonds, toasted
Instructions
- In a medium mixing bowl, combine the unsweetened shredded coconut, almond flour, pure maple syrup, melted coconut oil, pure vanilla extract, and sea salt. Stir until the mixture is fully incorporated and sticks together when pressed.
- Using a tablespoon measure, scoop the mixture and roll into 24 evenly sized balls. Place them on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes to firm up, making them easier to coat in chocolate.
- While the balls are chilling, melt the dark chocolate chips with 1 tsp of coconut oil in a double boiler over low heat, stirring constantly until smooth.
- Remove the balls from the freezer. Using a fork, dip each ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off before returning to the parchment paper.
- Immediately press a toasted almond onto the top of each chocolate-coated ball before the chocolate sets.
- Return the baking sheet to the freezer for an additional 10 minutes to allow the chocolate to harden.
Great for a quick snack or a dessert, these Almond Joy Goo Balls offer a chewy texture with a rich chocolate coating and a crunchy almond topping. Serve them chilled for a refreshing treat or at room temperature for a softer bite.
Snickerdoodle Goo Balls
You’ve likely encountered countless cookie recipes, but Snickerdoodle Goo Balls offer a delightful twist that’s both fun to make and irresistibly delicious. Let’s dive into the methodical process of creating these treats, ensuring even beginners can achieve perfect results.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 2 3/4 cups all-purpose flour, sifted
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tbsp ground cinnamon
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
- In a separate bowl, whisk together the sifted all-purpose flour, cream of tartar, baking soda, and fine sea salt.
- Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- In a small bowl, mix the remaining 1/4 cup granulated sugar with the ground cinnamon for rolling.
- Using a tablespoon, scoop the dough and roll into balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Kneading the dough gently ensures a tender texture, while the cinnamon-sugar coating adds a crisp exterior. These Snickerdoodle Goo Balls boast a soft, chewy center with a spicy-sweet crust, perfect for serving warm with a glass of cold milk or as a festive addition to your holiday cookie platter.
Cherry Chocolate Goo Balls
Every home chef knows the joy of creating a dessert that’s as delightful to make as it is to eat. Today, we’re diving into the world of no-bake treats with a recipe that combines the rich depth of dark chocolate with the tart sweetness of cherries, all wrapped up in a bite-sized package.
Ingredients
- 1 cup dark chocolate chips, 60% cacao
- 1/2 cup dried cherries, finely chopped
- 1/4 cup almond butter, smooth and unsweetened
- 2 tbsp coconut oil, refined
- 1/4 tsp sea salt, finely ground
- 1/2 cup rolled oats, gluten-free
- 1 tbsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder, for dusting
Instructions
- In a medium saucepan, combine the dark chocolate chips, almond butter, and coconut oil. Melt over low heat, stirring constantly until smooth, about 3 minutes.
- Remove the saucepan from heat and stir in the vanilla extract and sea salt until fully incorporated.
- Fold in the dried cherries and rolled oats, ensuring they’re evenly distributed throughout the mixture.
- Using a tablespoon, scoop the mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet.
- Refrigerate the balls for 30 minutes, or until firm to the touch.
- Once chilled, roll each ball in unsweetened cocoa powder for a finished look and extra chocolatey flavor.
Just like that, you’ve created a dessert that’s perfectly balanced between chewy and creamy, with bursts of cherry in every bite. Serve these goo balls at your next gathering or keep them in the fridge for a quick sweet fix.
Maple Pecan Goo Balls
Here’s how to create these irresistible Maple Pecan Goo Balls, a perfect blend of sweet and nutty flavors that are sure to delight. Follow these steps carefully to ensure your goo balls come out perfectly every time.
Ingredients
- 1 cup pure maple syrup, grade A
- 2 cups finely chopped pecans, toasted
- 1/2 cup unsalted butter, clarified
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt, finely ground
- 1 cup powdered sugar, sifted
Instructions
- In a medium saucepan over medium heat, combine the pure maple syrup, clarified butter, and heavy cream. Stir continuously until the mixture reaches 240°F on a candy thermometer, about 5 minutes.
- Remove the saucepan from heat and immediately stir in the pure vanilla extract and finely ground sea salt. Allow the mixture to cool for 2 minutes.
- Gradually add the sifted powdered sugar to the saucepan, stirring vigorously until fully incorporated and the mixture begins to thicken.
- Fold in the toasted, finely chopped pecans until evenly distributed throughout the mixture.
- Using a small cookie scoop or a tablespoon, portion the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Tip: Wet your hands slightly to prevent sticking when rolling the balls.
- Allow the goo balls to set at room temperature for 30 minutes, or until firm to the touch. Tip: For a quicker set, place the baking sheet in the refrigerator for 15 minutes.
- Once set, dust the goo balls lightly with additional powdered sugar for a finished look. Tip: Store in an airtight container with layers separated by parchment paper to prevent sticking.
Soft yet chewy, these Maple Pecan Goo Balls offer a delightful contrast of textures with a rich, buttery maple flavor enhanced by the crunch of pecans. Serve them as a sophisticated dessert at your next gathering or package them beautifully as a homemade gift.
Espresso Chocolate Goo Balls
Making these Espresso Chocolate Goo Balls is a delightful way to combine the rich flavors of coffee and chocolate into a bite-sized treat. Let’s dive into the process with precision and care to ensure perfect results every time.
Ingredients
- 1 cup almond flour, finely sifted
- 1/4 cup unsweetened cocoa powder, Dutch-processed
- 1/4 cup pure maple syrup, grade A
- 2 tbsp coconut oil, unrefined and melted
- 1 tbsp espresso powder, finely ground
- 1/2 tsp vanilla extract, pure
- 1/4 tsp sea salt, finely ground
- 1/4 cup dark chocolate chips, 70% cacao
Instructions
- In a medium mixing bowl, combine the sifted almond flour and Dutch-processed cocoa powder, whisking until fully incorporated.
- Add the pure maple syrup, melted unrefined coconut oil, finely ground espresso powder, pure vanilla extract, and finely ground sea salt to the dry ingredients. Stir until a thick, uniform dough forms.
- Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough for pockets of melted chocolate in every bite.
- Using a 1-tbsp measuring spoon, scoop the dough and roll between your palms to form smooth, round balls. Tip: If the dough sticks to your hands, lightly dampen them with water.
- Place the formed balls on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to set. Tip: For a firmer texture, chill for up to 2 hours.
- Once set, transfer the Espresso Chocolate Goo Balls to an airtight container, layering between sheets of parchment paper to prevent sticking. Store in the refrigerator for up to 1 week. Tip: For an enhanced flavor, let the balls sit at room temperature for 5 minutes before serving.
Gooey, rich, and with a perfect balance of sweetness and caffeine kick, these Espresso Chocolate Goo Balls are a decadent treat. Serve them alongside a cup of hot coffee for an extra espresso boost or as a sophisticated dessert at your next dinner party.
White Chocolate Raspberry Goo Balls
These White Chocolate Raspberry Goo Balls are a delightful treat that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries, creating a perfect balance of flavors. They’re surprisingly easy to make, requiring no baking, just a bit of patience to let them set.
Ingredients
- 1 cup high-quality white chocolate chips
- 1/2 cup fresh raspberries, pureed and strained
- 1/4 cup unsalted butter, softened
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- In a medium saucepan over low heat, melt the white chocolate chips, stirring constantly to prevent burning, until smooth and fully melted.
- Remove the saucepan from heat and immediately stir in the pureed raspberries, softened butter, and vanilla extract until well combined.
- In a separate bowl, whisk together the graham cracker crumbs, powdered sugar, and sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms.
- Using a tablespoon, scoop the dough and roll into 1-inch balls. Place them on a parchment-lined baking sheet.
- Chill the goo balls in the refrigerator for at least 2 hours, or until firm to the touch.
- For an extra touch of elegance, drizzle the chilled goo balls with melted white chocolate and a sprinkle of freeze-dried raspberry powder before serving.
Perfectly creamy with a slight chew, these goo balls offer a burst of raspberry flavor in every bite. Serve them at your next gathering as a sophisticated dessert option, or package them beautifully as a heartfelt homemade gift.
Gingerbread Goo Balls
You might think gingerbread is just for the holidays, but these Gingerbread Goo Balls are a year-round treat that combines the warm spices of gingerbread with a delightfully gooey center.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup dark molasses
- 1/4 cup clarified butter, melted
- 1/4 cup granulated sugar
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and sea salt until well combined.
- Add the dark molasses, melted clarified butter, granulated sugar, and lightly beaten pasture-raised egg to the dry ingredients. Mix until a sticky dough forms. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
- Using a tablespoon, scoop the dough and roll into 1-inch balls. Tip: Wet your hands slightly to prevent the dough from sticking.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: Do not overbake to ensure a gooey center.
- Allow the goo balls to cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
Just out of the oven, these Gingerbread Goo Balls offer a soft, chewy texture with a molten center, enveloped in a sweet powdered sugar coating. Serve them warm with a dollop of whipped cream or alongside a cup of spiced chai for an indulgent treat.
Conclusion
Absolutely delightful, these 18 goo ball recipes are your ticket to sweet success for any event! Whether you’re craving something chocolatey, fruity, or downright decadent, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking, friends!
