Chocolate Sin Feastballs (vegetarian, gluten-free)


3 oz unsweetened bakers chocolate
3 Tablespoons butter or margarine
3 Tablespoons cherry swisse liqueur or other cherry liqueur
2 teaspoons instant coffee
1/2 cup maple syrup or agave syrup
2 oz firm tofu
2 tablespoons almond butter
chocolate sprinkles


Melt the butter and chocolate together
Microwave technique
  • chop chocolate squares in half
  • melt chocolate 1 min
  • chop margarine into 6 pieces or more
  • add margarine to chocolate & stir
  • melt 15 seconds more in microwave

or in a double boiler

or in a 250 degree oven for 20 minutes
In blender blend:  instant coffee, cherry liqueur, maple syrup

Add to blender (or food processor):  tofu and almond butter and continue to blend Add:  melted ingredients (chocolate & butter) to blender and blend

Blend slowly at first then switch to medium speed till fully mixed

Refrigerate over night Or put into freezer for 2.5 to 3 hours

Spoon into balls
Roll in chocolate sprinkles
Refrigerate till ready to eat

Serving Information:

Yeilds 1 cup of Chocolate Feast Balls
Serves 4 people


NOTE 1: 

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