Viennese Coffee Balls No Bake Recipes

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

Steps:

• Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon.
• Add brewed espresso, coffee or water, using just enough to moisten.
• Form mixture into 1 1/4-inch balls.
• Roll balls generously in the 1/2 cup confectioners' sugar.
• Place balls on a sheet of waxed paper; let stand until dry (about 1 hour).
• Before serving, roll balls again in confectioners' sugar, if desired.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar.
• Dissolve coffee granules in irish whiskey in a small cup.
• Add to dry mixture along with corn syrup, mixing until well blended.
• Shape mixture into 1" inch balls.
• Roll in remaining sugar.
• Store in airtight container.
• NOTE: cookies become more flavorful after sitting 2-3 days.

Steps:

• In very large bowl, combine wafer crumbs, cocoa, and powdered sugar. Mix thoroughly.
• Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms. If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
• Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
• Roll balls in granulated sugar and place on wax-paper lined tray.
• Store in airtight container for a few days to build flavor. Place wax paper between layers of cookie balls to prevent sticking together.
• If desired, can roll in powdered sugar or cocoa instead of granulated sugar. If sugar disappears while balls are being stored, roll again in sugar before serving.

Steps:

• Combine oats and carrots in the bowl of a food processor; pulse until blended. Add dates, brown sugar, cinnamon, and vanilla; blend again.
• Transfer mixture to a bowl and stir in raisins and honey. Roll into 8 balls.

Steps:

• In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined.
• Shape into small balls (using about 1 tablespoon mixture for each ball).
• Place on waxed paper.
• Place the granulated sugar in a small shallow dish.
• Roll the small balls in sugar to coat.
• Place in a tightly covered container for a minimum of 24 hours to develop flavors.

Steps:

• In a large bowl, combine the cookie crumbs, pecans and 1 cup of sugar.
• Dissolve coffee granules in the Irish Whiskey in a small cup.
• Add the coffee/whiskey mixture and the corn syrup to the dry ingredients, mixing until blended.
• Shape mixture into 1-inch balls and roll in the remaining 1/2 cup of sugar.
• Store in an air tight container.