Instructions:
- Prepare the Cake Base: If using pre-baked cake, crumble thoroughly until fine. If using a flour/oat base, combine dry ingredients in the mixing bowl.
- Combine Wet and Dry: Add the binding agent, sweetener, vanilla, and salt to the crumbs/dry mix. Add any optional flavouring now.
- Mix to Consistency: Mix thoroughly with a spatula until a uniform, thick, slightly sticky dough forms. It should hold its shape when squeezed firmly.
- Portion and Roll: Scoop out equal amounts (about 1 tablespoon each) of the mixture. Roll firmly between your palms to create smooth, uniform balls.
- Chill: Place the formed balls onto a parchment-lined baking sheet. Chill in the refrigerator for at least 60 minutes (or freezer for 20 minutes) until very firm.
- Melt the Coating: Gently melt the dark chocolate and coconut oil (if using) using a microwave on short bursts or a double boiler until smooth and glossy.
- Dip and Coat: Working quickly, drop one chilled ball into the melted chocolate, turning to coat fully. Lift out using a fork, gently tapping the side of the bowl to let excess chocolate drip off.
- Set: Return the coated ball immediately to the parchment-lined tray.
- Decorate (Optional): If decorating, sprinkle toppings (crushed nuts, coconut flakes) on immediately before the chocolate sets.
- Final Set: Allow the Skinny Mummy Cake Balls to set completely at room temperature, or briefly in the fridge, until the coating is hard.