Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
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.
Place the apricots, ground almonds, sunflower seeds, coconut and orange peel in a food processor; process until the mixture resembles fine breadcrumbs.
Add the honey, coconut oil and 2 tbsp water and pulse.
Roll tablespoons of the mixture into 1-inch balls. Roll in the coconut to coat.
Refrigerate for about 1 hour until firm. Store the bliss balls in a covered container in the refrigerator.
b>chocolate chips (double the recommended recipe), buttercream in two colors, raw cookie dough balls
Add nuts to food processor & process until fine.
Add coconut, bananas, agave & vanilla, processing until smooth.
Add buckwheat flour slowly through the chute until mixture thickens.
Take a portion of this mix & roll into a small ball.
Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
Store in refrigerator or freezer.
ogether almond milk, canola oil, raw sugar, and apple cider vinegar
ll ingredients except whipped topping, chocolate and raspberries in large bowl
Process chocolate wafer cookies in a food
0 minutes.
Melt the chocolate, pour over the pie and
Mix everything together.
OPTION 1 (freezer):
Make tablespoon sized balls or \"haystacks\" (piles) on a cookie tray.
Place in freezer 1/2 hour.
OPTION 2 (dehydrator):
Make tablespoon sized balls or \"haystacks\" (piles) on parchment or teflex sheets.
Dehydrate until desired texture.
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
Beat pudding mix and milk in medium bowl with whisk 2 minute Add cookie crumbs; mix well.
Shape into 42 (1-inch) balls. Freeze 10 minute Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
Refrigerate 20 minute or until firm. Drizzle with white chocolate; refrigerate 10 minute or until firm.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Grate chocolate squares and almonds in food
Mix the coconut and cinnamon in a small bowl and set aside for rolling.
Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn't bind together completely.
Roll into small balls and coat with the coconut mixture.
Store in a sealed glass container in the fridge.
In large bowl cream butter and sugar until light in color.
Add pudding and combine well.
Stir in vanilla and milk.
Add baking soda, if you choose to & flour 1/2 cup at a time until combined.
Stir in chocolate chips.
Store in fridge or freeze small scoops in the freezer.
Enjoy, WITHOUT the worry of eating raw eggs.
You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and I find we miss it when it is not there.
Method:
Cream the buter and castor sugar until light and creamy.
Add in the water.
Add in the sifted flour and work into a manageable.
dough.
Cut chocolate into small blocks (i. e each block into 2).
Shape pieces of dough around the blocks of chocolate.
and roll into small balls.
Bake on a greased baking sheet at 180 degrees celius.
for 15-20 minutes.
Roll in icing sugar while still warm.
n your chocolate chips. Form the dough into rather large balls and
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.
Melt the chocolate on the stove, mix in remaining ingredients except coconut.
I find it easier to roll after it sits in the fridge overnight.
Roll into balls, size of your choice, and roll in fine ground Coconut.
Store in freezer.