No Bake Snowballs Food

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

NO BAKE TROPICAL SNOWBALLS

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

NO-BAKE CHOCOLATE COCONUT SNOWBALLS

Steps:

• Place shredded coconut and coconut oil into a food processor (I used my blendtec blender.)
• Process on high speed, scraping down the sides occasionally, until it reaches an almost buttery consistency.
• Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until ingredients are combined.
• Shape the coconut mixture into 1" balls. I used a Tablespoon cookie dough scoop to make nice, even balls.
• Place on wax paper, and refrigerate for at last an hour, or set in the freezer for 30 minutes.
• Once the coconut balls are very firm, melt the dark chocolate, and coconut oil in a small saucepan over medium heat for just a minute or two, stirring constantly.
• Once the chocolate is melted, carefully dip the coconut balls into the melted chocolate and sprinkle with a tiny bit of shredded coconut.
• Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.
• Store in a sealed container in the refrigerator or freezer, for up to a week.

NO-BAKE CHOCOLATE COCONUT SNOWBALLS RECIPE

Steps:

• Place the oats and 1 cup of shredded coconut in a large bowl. Set aside.
• Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking.
• Remove butter mixture from heat, stir in the vanilla extract, then pour over the oats-coconut mixture. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2 to 3 days.
• Meanwhile, pulse the remaining coconut in a food processor to break it down.
• Line 2 baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
• Using a 1-tablespoon cookie scoop (or simply a spoon), roll into 1 tablespoon balls. The mixture may get a little sticky but just form it into a ball.
• Roll balls in coconut and place on the baking sheets. Refrigerate for at least 30 to 60 minutes to "set."
• Serve and enjoy.

PEANUT BUTTER SNOWBALLS

Steps:

• In a medium mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on a waxed or parchment paper lined cookie sheet. Chill for 30 minutes or until firm. Melt the white candy coating in a microwave safe bowl (defrost at 30 second increments) until smooth. Dip balls and place on lined cookie sheet to harden.

NO-BAKE CHOCOLATE SNOWBALL COOKIES

Steps:

• Combine first 4 ingredients in large bowl. Add milk and corn syrup; mix well.
• Use moistened fingers to press 2 Tbsp. graham crumb mixture into ball; flatten into 3-inch round. Wrap dough around marshmallow to completely enclose marshmallow, then re-roll into ball. Repeat with remaining dough and marshmallows.
• Cover plate with waxed paper. Place coconut in medium bowl. Roll balls, 1 at a time, in coconut until evenly coated with coconut; place on prepared plate.
• Refrigerate 1 hour.

NO BAKE SNOWBALLS

Steps:

• In a sauce pan, bring sugar, cocoa and milk to a boil. Add in butter and remove from heat.
• Stir in 1 cup sweetened coconut and oats. Chill for 30 minutes or cool to touch.
• Shape into 1 inch balls and roll in 1 cup unsweetened coconut and store in freezer.
• Its better to eat them from the freezer in my opinion. If you serve them thawed its too soft for my liking =) Try both ways and see what you like!

ORANGE COCONUT SNOWBALLS

Steps:

• In a food processor, pulse the vanilla wafers into a very fine crumb. Transfer to a mixing bowl. Pulse the pecans into a fine crumb and add to the bowl with the wafers. Finally, pulse the coconut until coarsely chopped and transfer to a separate shallow dish.
• Add the powdered sugar, orange juice concentrate, vanilla extract, and butter to the pecan and wafer crumbs. Using a hand mixer, mix until combined.
• Use a small cookie scoop to scoop dough and use your hands to form balls. Roll each ball in the chopped coconut and then place onto a cookie sheet. Chill until firm and then transfer to a container. Store leftovers in the refrigerator.

NO-BAKE SNOWBALLS

Steps:

• In a food processor or blender, blitz the oats and cashews until you have a fine meal, 1 to 2 minutes. Add the agave syrup, vanilla, salt, and water and blitz again briefly, just until the mixture resembles wet cookie dough.
• Dump the mixture into a bowl and stir in 2 tablespoons of the desiccated coconut. Shape into small balls. Place the remaining coconut on a plate and roll the balls to fully coat with coconut.
• Stored in a tin or jar in the refrigerator, the no-bake snowballs will keep for about a week.

NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S

Steps:

• 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
• 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

ROCKY ROAD SNOWBALLS (NO BAKE!)

Steps:

• In large bowl, stir all filling ingredients together (you may need to use your hands to thoroughly combine, as dough may be stiff).
• Take 2-3 teaspoons filling and roll into a ball (if dough is too sticky, refrigerate until easier to handle, about 30 minutes). Roll in coating(s) of choice.
• Place on parchment paper lined baking sheet, cover and refrigerate until firm (about 4 hours). Keep refrigerated.