Chocolate Cranberry Nut Balls Recipes

CHOCOLATE-CRANBERRY TREATS

Steps:

• Line a baking sheet with wax paper. Set aside.
• Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
• Place the grated chocolate in a small bowl.
• Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

CHOCOLATE CRANBERRY NUT BALLS

Steps:

• Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
• Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
• Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

CHOCOLATE NUT BALLS

Steps:

• In a large bowl, combine the first four ingredients. Shape into 1-in. balls; roll in sugar. Refrigerate for 1 hour before serving.

CHOCOLATE CRANBERRY RUM BALLS

Steps:

• Measure cranberries into small bowl. Add rum. Stir well. Let stand for 1 hour.
• Combine next 4 ingredients in large bowl. Add cranberry mixture. Mix well. Shape into balls, using 1 tbsp for each. Place on waxed paper lined baking sheet. Let stand for about 1 hour until firm.
• Heat white chocolate in small saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 ball on top of fork. Dip into chocolate until completely coated, allowing excess to drip back into pan. Place on same waxed paper lined baking sheet. Repeat with remaining balls and chocolate.
• Sprinkle balls with chocolate sprinkles before white chocolate sets. Chill for 1 hour.

CHOCOLATE CRANBERRY NUT YOGURT DIP

Steps:

• Mix Greek yogurt, pecans, and nutmeg together in a bowl.
• Pulse chocolate chips in a food processor or blender to grind into a coarse powder; stir into the yogurt mixture.
• Chop cranberries in the food processor or blender; stir into the yogurt mixture.
• Refrigerate yogurt mixture until flavors combine, at least 1 hour.

CHOCOLATE-CRANBERRY ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
• Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
• Bake in the preheated oven until set, about 10 minutes.

CHOCOLATE NUT BALLS

Steps:

• In the top of a double boiler over hot (but not boiling) water, melt the chocolate chips.
• Stir in nuts, condensed milk, vanilla and salt.
• Mix well.
• Cool the mixture until until you can work with it comfortably. If it is too soft, chill it in the refrigerator until it is workable. The temperature in your kitchen and the type of nut (and fineness of chopping) used can influence how much it needs to chill before being workable.
• Butter hands and roll mixture into 1 inch balls.
• Roll the balls in the chocolate sprinkles (or grated chocolate) and refrigerate.

CRANBERRY NUT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.