Chocolate Earth Balls Food

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CHOCOLATE EARTH BALLS



Chocolate Earth Balls image

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.

Provided by Sharon123

Categories     Dessert

Time 15m

Yield 30 balls

Number Of Ingredients 8

1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or 2 teaspoons unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened dried shredded coconut, divided
1/2 cup semi-sweet chocolate chips (gluten-free, if desired)
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)

Steps:

  • Before measuring the peanut butter, stir it up well.
  • Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips.
  • Refrigerate for 1 to 2 hours.
  • Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts.
  • Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 110.4, Fat 7.7, SaturatedFat 2.8, Sodium 48.8, Carbohydrate 9.6, Fiber 1.4, Sugar 7, Protein 2.9

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  • Cocoa Powder. Cocoa powder is a slightly processed form of cocoa beans. Roasted cocoa beans are ground into a fine powder and can be very bitter if not balanced with other flavours.
  • Cacao Nibs. Cacao nibs are unprocessed chunks of cacao beans roasted, hulled, and peeled by machines, though some producers remove the coating by hand before roasting.
  • Hazelnut Spread. Hazelnut spread is not a traditional spread in many areas but has become popular in North America since the 1990s. It is made primarily with hazelnuts and some oil along with sugar or other sweeteners.
  • Chocolate Syrup. Chocolate syrup is typically made with water, sugar, cocoa powder, corn syrup and flavourings. Sometimes cream, butter or milk is added to or in place of some of the other ingredients.
  • Chocolate Milk (with Cocoa) Chocolate milk without cocoa powder is simply cow’s milk that has had chocolate syrup added to it. That means there are no “chocolate” ingredients aside from processed sugar and artificial flavouring, which can be highly variable depending on who makes the product.
  • Hot Cocoa Mix. Hot cocoa mix typically contains sugar and less processed forms of cocoa powder and cacao nibs that have been defatted to remove some or most of the fat content.
  • Chocolate Mints (Cookies) Chocolate mint cookies are typically made primarily from flour, sugar and Cocoa powder along with cocoa butter, milk fat, vegetable oil and flavourings.
  • Chocolate Cake Mix. Chocolate cake mix typically contains sugar, flour, baking soda, dry whole milk solids, leavening agents, cocoa powder, and artificial flavours.
  • Milk Chocolate Bar. Milk chocolate bars are made primarily from sugar, dry powdered skimmed milk, cocoa butter (fat), cocoa powder, and other specific brands and varieties of ingredients.
  • Carob Powder. Carob is a legume pod that has been dried and ground into a powder that vaguely resembles unsweetened cocoa powder. Still, it’s more bitter than chocolate with a different flavour profile and higher levels of tannins which can upset delicate stomachs if not adequately prepared before eating.


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