CHOCOLATE NUT BALLS
Here's an easy no-bake treat from Murlin Moore of Chaffee, Missouri. "I make these for my family and have also taken them to church socials. People often ask for the recipe," relates Murlin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the first four ingredients. Shape into 1-in. balls; roll in sugar. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COCONUT BALLS
Steps:
- In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
- After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.
CHOCOLATE COCONUT BALLS
This is the grand prize winner taken from Taste of Home's Simple&Delicious magazine, Nov/Dec/07 submitted by Mary Ann Marino -- if your coconut strands are long I suggest to chop with a knife --- these are SO delicious!
Provided by Kittencalrecipezazz
Categories Candy
Time 25m
Yield 30 candies
Number Of Ingredients 6
Steps:
- In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
- Shape into 1-inch balls.
- Place in refrigerator until firm.
- In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
- Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
- Place on waxed paper; let stand until set.
- Store in refrigerator.
CHOCOLATE RUM BALLS I
The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!
Provided by FARMLIFE
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
- Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g
CHOCOLATE NUT BALLS
these tasty little balls are no bake, just melt, chill and roll...time for chilling is included in prep time.
Provided by _Pixie_
Categories Fruit
Time 2h15m
Yield 24 balls
Number Of Ingredients 6
Steps:
- In the top of a double boiler over hot (but not boiling) water, melt the chocolate chips.
- Stir in nuts, condensed milk, vanilla and salt.
- Mix well.
- Cool the mixture until until you can work with it comfortably. If it is too soft, chill it in the refrigerator until it is workable. The temperature in your kitchen and the type of nut (and fineness of chopping) used can influence how much it needs to chill before being workable.
- Butter hands and roll mixture into 1 inch balls.
- Roll the balls in the chocolate sprinkles (or grated chocolate) and refrigerate.
CHOCOLATE-GLAZED NUT BALLS
These chocolate treats are a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- Using basic shortbread or hazelnut shortbread dough, roll into 1-inch balls with your hands; chill.
- Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes. Allow to cool completely on a wire rack.
- Dip cooled shortbread balls into chocolate glaze, allowing excess to drip off. Dip glazed balls into 1/2 cup finely chopped pistachios or pecans.
CHOCOLATE CRANBERRY NUT BALLS
I'm gravitating towards the Paleo Diet so I created this high-protein and energy snack recipe out of a desire to eliminate those expensive and so-called nutritious protein bars. I don't want all of the processed carbs that are hidden in them because, quite honestly, they aren't that healthy. These are really tasty and my whole family loves them. I recommend making them fairly small and bite-sized, as they can crumble a little as you're biting into them. Freezing or refrigerating them keeps the messiness down, but they won't spoil if left at room temperature. I eat 4 or 5 with a big glass of water and feel full!
Provided by chefboy1969
Categories Appetizers and Snacks Fruit
Time 8h33m
Yield 120
Number Of Ingredients 12
Steps:
- Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
- Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
- Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 8.7 g, Fat 7.7 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 12.6 mg, Sugar 5.4 g
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