Frangelicoballs Recipes

Steps:

• Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
• Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
• Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
• Preheat the oven to 400°F.
• Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
• Roast for 30 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• In a large bowl, mix together the crumbs, the first amount of icing sugar, nuts, cocoa and cinnamon; combine well.
• Dissolve coffee in boiling water, then stir in liqueur and vanilla into coffee.
• Mix wet mixture into dry mixture until all ingredients are moistened.
• Shape mixture into one-inch balls (depending on the temperature in your kitchen, you may have to chill mixture first to get them to hold together properly) and roll in either white sugar or icing sugar.
• Keep prepared balls refrigerated in a covered container.
• These will be great straight-off, but will improve if allowed to mellow for at least a day or two before serving.

Steps:

• Place the almonds, walnuts and pepitas in a food processor and process until only small pieces remain. Add in the maca powder, chia seeds and 1/2 teaspoon sea salt and grind to a coarse consistency.
• Add in the dates and continue to pulse 10 to 15 times until broken down. Add in the almond butter and pulse until a dough forms. (You should be able to pinch the dough between your fingers. If it's too crumbly, add it in a bit more almond butter.)
• Place the dough in the fridge to firm up, 10 minutes. Pinch off about 1 tablespoon dough and roll into a ball. Repeat with the remaining dough. Place in the fridge to firm up for another 5 to 10 minutes.

Steps:

• Stir oats, coconut, honey, ground flax seeds, hemp seed hearts, chocolate chips, almond butter, and vanilla extract together in a bowl until combined. Roll dough into 3/4-inch balls and refrigerate until firm, about 2 hours.

Steps:

• Pound the chicken fillets to half the original thickness.
• Melt the butter in a heavy skillet.
• Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl.
• Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
• Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes.
• Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken.
• Cook 1 minute and serve at once.

Steps:

• Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
• Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
• Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.