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Chocolate Moose Farts stacked on a plate showing coconut coating, chocolate chips, and creamy condensed milk center

Chocolate Moose Farts (No-Bake Holiday Treats)

These Chocolate Moose Farts are a classic Canadian no-bake dessert made with sweetened condensed milk, coconut, graham crumbs, and chocolate chips. They’re soft, chewy, fun to make with kids, and perfect for holiday trays, cookie exchanges, or late-night sweet cravings
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Course: Dessert
Cuisine: American, canadian
Keyword: Chocolate Moose Farts, Christmas cookie balls, condensed milk treats, easy holiday desserts, no-bake dessert
Prep Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24 truffles
Calories: 165kcal
Cost: $12

Equipment

  • 1 Large mixing bowl Big enough for sticky rolling dough
  • 1 Rubber spatula Easier for thick mixture
  • 1 Baking Sheet Line with parchment
  • 1 Parchment paper Prevents sticking
  • 1 Small cookie scoop Keeps sizes even
  • 2 Small bowls For rolling coatings
  • 1 Airtight container For storage

Ingredients

For the No-Bake Moose Fart

  • 14 oz sweetened condensed milk Full can
  • ¼ cup unsalted butter Melted
  • 1 teaspoon vanilla extract Pure preferred
  • 1 ½ cups shredded sweetened coconut
  • 1 ½ cups graham cracker crumbs About 12 crackers
  • 1 cup semi-sweet chocolate chips Mini or full
  • ¼ cup unsweetened cocoa powder

For Rolling & Coatine

  • 1 cup shredded sweetened coconut
  • ½ cup graham cracker crumbs

Instructions

  • I line the baking sheet with parchment and set out two little bowls, one with [shredded coconut] and one with [graham cracker crumbs]. This is Olivia’s favorite part because she gets to “decorate” later.
  • In a large bowl, I stir together the [sweetened condensed milk], [melted butter], and [vanilla extract]. Olivia always sneaks a tiny taste from the spoon, our unofficial quality control.
  • We mix in the [shredded coconut], [graham cracker crumbs], [chocolate chips], and [cocoa powder] until everything becomes thick and sticky. Olivia loves watching the colors swirl together.
  • Cover the bowl and refrigerate for 15–20 minutes. This helps the dough firm up so little hands can roll without frustration.
  • Using a small scoop, we roll the dough into 1-inch balls between our palms. Olivia calls them “tiny snowballs of chocolate.”
  • Half get rolled in [shredded coconut] and half in [graham cracker crumbs]. This step always gets giggles, and crumbs everywhere.
  • Place the coated balls onto the baking sheet and refrigerate for at least 1 hour until firm.
  • Transfer to an airtight container and refrigerate until serving. Olivia insists they taste better cold, and I agree

Notes

  • These are perfect for kids to help with, no oven, no stress.
  • Store refrigerated for up to 2 weeks or freeze for 3 months.
  • For a nut-free version, skip nuts completely.
  • For extra chocolate, drizzle melted chocolate over the tops.
  • These are a holiday tray lifesaver when you’re out of oven space.

Nutrition

Serving: 45g | Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 90mg | Fiber: 2g | Sugar: 14g | Vitamin A: 220IU | Calcium: 45mg | Iron: 1.3mg