Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
cup butter and semisweet chocolate in a large microwave-safe
Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until evenly moistened.
Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir the melted chocolate into the graham cracker mixture, you may need to use your hands to make sure it is evenly combined.
Shape into 1 inch balls and roll them in the coconut. Store in an airtight container.
o 350 degrees. Spread the coconut and nuts on separate cookie
oor ajar.
For the coconut pastry cream, bring milk to
ashews well. Process cashews, dates, coconut butter, tahini, maple syrup, salt
ax paper.
Melt the chocolate and water in bowl over
andles.
Stir butter and chocolate in medium saucepan on low
Cupcakes:
Pulse together dry ingredients in a food processor.
Pulse in wet ingredients.
Line a 12 cup muffin pan with paper liners and scoop 1/4 cup into each.
Bake at 350\u00b0 for 15-18 minutes.
Cool, ice and serve.
Frosting:
n a small saucepan over very low heat, melt chocolate and coconut oil.
Stir in vanilla extract.
Place frosting in refrigerator for 15-30 minutes to thicken.
Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.
make the chocolate decor, melt 1 oz chocolate with the coconut oil in
oil. Melt the white chocolate with the coconut cream over a warm
utter. Fold in milk, chocolate, flour and coconut. In a separate bowl
utter. Fold in milk, chocolate, flour and coconut.
In a clean
utter with 1/2 the chocolate over low heat then allow
Melt 3 oz of the chocolate in a heat-proof bowl
br>Melt the plain chocolate with the coconut oil. Spread the 'tombstones
Melt the coconut oil and add the honey.
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
Pepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahluha or rum over the cake.
Let cool.
Meanwhile prepare the pudding.
Tear or crumble the cake into pieces.
In a trifle bowl, layer in this order: cake, pudding, bananas, whipped topping and candy bars.
Repeat layers ending with chopped candy bars and toasted coconut on top.
Chill well.
n prepared pan.
Melt chocolate and vegetable shortening in a