Chocolate Fruit Balls Recipes

CHOCOLATE DATE ENERGY BALLS

Steps:

• Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.

CHOCOLATE COOKIE BALLS

Steps:

• Mix cream cheese and 3 cups cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.
• Refrigerate 1 hour or until firm.

NO-BAKE FRUIT BALLS

Steps:

• Combine marshmallows, cracker crumbs, cherries, sweetened condensed milk and pecans; mix well.
• Shape dough evenly into 5 dozen balls, each about 1 inch in diameter. Roll balls in coconut until evenly coated.
• Refrigerate 3 hours or until firm. Store in airtight container in refrigerator.

CHOCOLATE FRUIT BALLS

Steps:

• 1.Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
• 2.Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 minute Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
• 3.Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

CHOCOLATE-COVERED FRUITCAKE BALLS

Steps:

• In a food processor grind the fruitcake until it forms a ball, scoop up rounded teaspoons of it, and with dampened hands form them into balls. Let the balls stand, uncovered, in a jelly-roll pan lined with wax paper for 30 minutes. In a small metal bowl set in a saucepan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the pan. Balancing the fruitcake balls, 1 at a time, on the tines of a fork, dip them into the chocolate, letting the excess drip off, and transfer them to the wax paper, reserving the remaining chocolate for another use. Chill the balls for 30 minutes, or until the chocolate is hardened. The fruitcake balls keep, covered and chilled, for 1 week.

RAW VEGAN CHOCOLATE FRUIT BALLS

Steps:

• Mix the coconut and cinnamon in a small bowl and set aside for rolling.
• Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn't bind together completely.
• Roll into small balls and coat with the coconut mixture.
• Store in a sealed glass container in the fridge.

CHOCOLATE RUM BALLS

Steps:

• Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.