In a large bowl, combine crushed cookies, nuts and 1 cup powdered sugar.
Add creme de cacao and corn syrup and mix thoroughly.
Shape mixture into 1-inch balls and roll each in powdered sugar.
Place in airtight container and chill overnight. Makes 3 dozen balls.
Mix thoroughly.
Shape into balls and roll in powdered sugar. Chill overnight.
(I use Oreos and run through food processor.)
Mix first Five ingredients. Add in coconut oil, agave and vanilla.
Mixture will be very soupy. Put in refrigerator or freezer for 15-20 minutes until mixture hardens up enough to form into rough balls or drops.
Place on tray in the freezer. Once fully hardened you can store in covered bowls in the freezer.
Enjoy as you like!
Combine first 5 ingredients in a medium bowl and mix well.
Shape into 1 inch balls and roll in powdered sugar.
Store in refrigerator.
Mix ingredients well; roll into 1-inch balls.
Roll in powdered sugar.
Store in airtight container.
Yields 4 dozen.
Stir together in bowl, toss in refrigerator for about a hour, take out and roll into balls. You coulld swap out the cacao nibs for dry fruit, nuts, carrots.
ntil well combined. Stir in cacao nibs.
Using damp hands
owl.
Grind up your cacao and almonds separately. You can
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
1. Process nuts first till fine.
2. Next add dates and process till well combined.
3. Add in and blend the protein powder, cacao powder and salt.
4. If your mixture is too dry to form into shapes, add just a tiny bit of water at a time and let process up to 10 seconds before adding more. You need just a bit if any.
5. Mix the cherries or other dried fruit in by hand.
6. Shape into a muffin tin and refrigerate till set.
7. If desired, roll in coconut, raw cacao powder or ground flax or oat.
r spice mill, grind the cacao nibs as finely as possible
Place cacao butter in small pot. Fill
Place all ingredients into a large mixing bowl.
Mix until all combined.
Make mixture into balls and roll in shredded coconut.
Refrigerate in an airtight container.
Put first 6 ingredients in to blender, let soak for 20 mins or until dates soften.
Blend until smooth. Add more water as needed by the tablespoons.
add cacao nib, cacao powder, green drink powder supplement and hemp hearts, blend until smooth.
Spread mixture evenly over parafex sheets, sprinkle with sesame seeds.
Dry according to dehydrator directions. I like to turn my bars over as soon as I can peel it off parafex easily.
Keep refridgerated.
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
Cream butter, sugar, eggs and vanilla in large bowl until light and fluffy.
Combine flour, 2/3 cup cocoa, soda and baking powder.
Add alternately with milk to creamed mixture, blending just until combined.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until tests done. Cool 10 minutes; remove from pans.
Sprinkle each layer with 1 tablespoon creme de cacao; cool completely.
n version of the Beach Balls Cocktail! How about marshmallow
Mix together and roll in small balls.
Chill.
Roll in powdered sugar before serving.
Can be frozen.
If leftover after being rolled in powdered sugar, just freeze and re-roll before serving.
Measure all ingredients dump them in the food processor and mix very well.
Measure out heaping tablespoons full and roll into balls or flatten into patties (like a cookie).
Refrigerate until the coconut oil is hardened and they hold their shape. Although that hasn't stopped me from sampling them before they hardened. Quality control check, you know!