No Bake Chocolate Balls Food

HOMEMADE NO-COOK COOKIE BALLS

Steps:

• Mix together the almond butter, honey and vanilla in a medium bowl. Add in the oats, chocolate chips and flaxseed and mix well.
• Roll the mixture into 1-inch balls and place on wax or parchment paper. Stick in the refrigerator for 30 minutes.

NO-BAKE DARK CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl, combine maple syrup, coconut oil, and vanilla. Mix it together with a spatula or with your hands. I found it easy to rub the ingredients in between my fingers to make sure that the coconut was covered evenly.
• Get a baking sheet to place your coconut balls on. Line with wax paper or foil to make clean-up easier. Using your hands, gather a small amount (ping-pong sized) and squeeze hard to form the coconut balls. I ended up with 18 balls.
• Place the coconut balls in the freezer for about 10 minutes or until firm.
• Double-broiling method. Using a pot, fill the pot with 1-2 inches of water. Heat until broiling. Place a metal bowl on top of the pot and add the chocolate. As the chocolate melts, stir the chocolate to help with the melting process. Carefully remove the bowl of melted chocolate off the pot as it will be hot.
• Using a large (soup) spoon place a coconut ball in the chocolate until the ball is completely coated with chocolate. Remove the ball from the chocolate and place on a lined baking sheet.
• Place in the freezer for 10 minutes until the chocolate is hardened. Take out the freezer and enjoy!

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

NO BAKE ENERGY BALLS

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.

NO-BAKE CHOCOLATE BOURBON BALLS

Steps:

• Bring about 1 inch of water to a simmer in a medium saucepan. Put the chocolate in a medium heatproof bowl. Set the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Let the chocolate sit until melted and smooth, stirring occasionally. Remove from the heat.
• Meanwhile, put the cookies in a food processor and process until finely ground (you should have about 1 1/2 cups crumbs). Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended.
• Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Spread the granulated sugar in a shallow bowl. Scoop about 1 tablespoon of the mixture and shape into a smooth ball and then roll in the granulated sugar. Serve at room temperature.
• Store the balls in an airtight container in the refrigerator for a week or in the freezer for up to 1 month.

NO BAKE CHOCOLATE MINT BALLS

Steps:

• 1. Grind up the Oreo's and 1/2 bag of Ande's Mints I used my food processor, then add cream cheese mix thoroughly (I just added it to the ground up oreo's mixture in the food processor and continued to mix)
• 2. Scoop out into even "balls" I used a melon scooper. Then freeze until hard
• 3. Melt the remaining 1/2 bag of Andes mints and the bag of chocolate chips, to do this I just place in microwave with about 2 tablespoons of oil for 30 second, stir and repeat until melted usually will be melted with in 1 1/2 minutes, coat frozen balls with the chocolate mixture and freeze, if you like you can top with a touch of green for decoration

APPLE CINNAMON ENERGY BALLS RECIPE

Steps:

• Add all ingredients to food processor.
• Blend until fully combined and shape into balls. Each should be about the size of one tablespoon. If too hard to shape, refrigerate for 30 minutes.
• Store in fridge for up to 5 days.

NO-BAKE CHOCOLATE BALLS

Steps:

• Cream butter sugar, cocoa, vanilla and coffee.
• Add oats and mix with wooden spoon until blended.
• Shape into bite-sized balls; roll in coconut.
• Refrigerate to chill; store in refrigerator.

CHOCOLATE BISCUIT BALLS (3 INGREDIENTS, NO BAKE)

Steps:

• Start by crushing the digestive biscuits into fine crumbs using your food processor. If you don't have a food processor, do this by smashing them in a Ziploc bag until they are fine
• Mix together the condensed milk and the cocoa powder until the powder is dissolved and well combined. Taste and adjust - if you like a stronger chocolate flavour, add more cocoa.
• Remove about 1/4 cup of the crushed biscuits and set aside for the topping
• Add in the crushed biscuits and mix well until well combined
• Refrigerate the mixture for 30 minutes so it can firm up and become easier to roll
• Roll about 1 tablespoon of mixture into balls. To avoid it sticking to your hands, dip your hand in a bit of water and spread around your palm, then roll the mixture
• Roll the balls in your chosen topping (crushed biscuits, shredded coconut, or any other topping)
• Store in an air tight container in the fridge and enjoy!

10+ HEALTHY NO-BAKE ENERGY BALL RECIPES, INCLUDING CHOCOLATE COCONUT DATE BALLS (VEGAN)

Steps:

• PREP: Line a baking sheet or plate with parchment paper. Then, place a few spoonfuls of desiccated coconut into a separate small bowl or dish. This is NOT the 1 cup of coconut that goes into the balls, but what the balls get rolled into so that they're coated on the outside! Set aside.
• In a large food processor, add pitted medjool dates, desiccated coconut, cacao powder, hemp seeds, and water. Pulse until it forms a paste-like texture. If things aren't sticking together, feel free to add a splash more water until it does.
• Using a large spoon, take a couple spoonfuls of the mixture from the food processor and place it in your hands. Roll into balls, then roll the balls in the dish with the coconut until the outsides of the balls are fully coated. Place finished ball onto the parchment lined baking sheet/plate. *this part is meant to be a little messy!
• Repeat until all mixture is used up. Recipe as written should make about 10-12 balls, depending on size.
• Place the plate/sheet of balls into the freezer for 2 hours to allow them to firm.
• Allow balls to thaw for a couple minutes before you enjoy them! The texture is meant to be soft and chewy. Store remaining in the fridge or freezer :)

EASY NO BAKE CHEESECAKE BITES

Steps:

• Mix the cream cheese, 1/2 cup crushed graham crackers and sugar together in a bowl and refrigerate for at least one hour, up to 12 hours.
• Roll mixture into 1 inch balls and place in freezer for 30 minutes to an hour.
• Dip in chocolate and/or graham crackers (see below) then refrigerate for 2-4 hours and serve.

NO BAKE CHOCOLATE COCONUT SNACK BALLS

Steps:

• Add the coconut, coconut oil, and peanut butter to a food processor and pulse a few times to incorporate all of the ingredients. Add the vanilla and salt and pule a few more times until a sticky "dough" is formed.
• Place the food processor in the fridge for 10 minutes to firm up the mixture. Place a piece of parchment paper on a baking sheet. Using about 1 tbsp at a time, roll the mixture into evenly sized balls and place them on the baking sheet. Keep the balls in the refrigerator to firm up, and store, or before dipping in chocolate.
• In a glass measuring cup, melt the chocolate with the coconut oil in the microwave on high, in 30 second increments until smooth. Use a fork or dipping spoon to dip the balls in chocolate, shaking off the excess, and placing back onto the parchment paper until the chocolate is set. Alternatively, after dipping, roll the ball in shredded coconut or chopped peanuts.

CHOCOLATE RUM BALLS (NO-BAKE)

Steps:

• In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
• Shape the dough into 1-inch balls, then roll in the icing sugar.
• Store rum balls in an airtight container for 2-3 days to develop the flavors.
• Roll them again in icing sugar before serving.

NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS

Steps:

• 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
• 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.

EASY NO-BAKE CHOCOLATE COCONUT BALLS

Steps:

• Gather the ingredients.
• In a large mixing bowl, combine confectioners' sugar and cocoa; stir in the sweetened condensed milk and the vanilla, mixing thoroughly. The mixture will be quite stiff. Stir or knead in coconut and nuts, if using. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a handheld mixer.
• Chill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. If the mixture is sticky, butter your hands if necessary.
• Arrange the candy balls on a baking sheet lined with wax paper or parchment paper . Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm.
• Store the chocolate coconut candies in tightly covered containers separated with sheets of waxed paper.
• Enjoy.