Made with peanut butter, coconut oil, honey, cocoa and roasted almonds ~ all healthy ingredients that make a really tasty TREAT!! Make in 5 minutes!!
The Holidays are here and that means lots of overeating and overindulging so haul out your stretchy pants so you’re comfy!
Don’t let the list of healthy ingredients fool you either, these chocolates are still a treat! I usually have one in the morning, while having my cup of tea, sitting by my Christmas tree! Don’t you just love Christmas!
These From your Lips to your Hips Chocolates will be one of the easiest things you’ve made this holiday season! Only 6 ingredients and once all your ingredients are prepped, it takes all of 5 minutes to whip them up and put them in the refrigerator!!! Probably less than 5 minutes! The hard part will be waiting for them to harden up ~ overnight 🙂 Just hide them away in the back of your refrigerator and forget about them until the next day! Like that would happen!!!
Just warning you now! One bite won’t be enough!! Not too sweet, super creamy, crunchy, with that little bit of salt to set off all the chocolate and peanut butter ~ HEAVENLY!!
From your Lips to your Hips Chocolates
These Chocolates are made with all healthier ingredients! Chocolatey and peanut buttery ~ they are decadent, creamy, crunchy, salty ~ WOW!!!
- 6 TBSP Peanut Butter
- 3 TBSP Coconut Oil, melted
- 3 TBSP Honey
- 2 TBSP unsweetened cocoa
- 1/2 tsp vanilla extract
- 1/2 cup whole roasted almonds, coarsely chopped
- ground sea salt (optional)
Line a mini cupcake pan with mini cupcake liners. Set aside
In a medium sized bowl, add all the ingredients, except the chopped almonds. Stir until all the ingredients are mixed together into a smooth chocolatey goodness. Stir in the almonds.
Using a small ice cream scoop or 2 teaspoons, spoon the mixture into the cupcake liners. Tap the cupcake tin on the counter to help settle the chocolates into the cupcake liners. Add a pinch of sea salt to the top of each chocolate (optional).
Now comes the hard part, put pans in the refrigerator and let set overnight!! Once completely hardened, remove from cupcake pan. Keep these in the refrigerator until ready to eat. Will keep in the refrigerator for weeks but believe me, they won’t last that long!!! Enjoy!
NOTE: Keep them in the refrigerator until you are ready to eat them as they will soften up at room temperature. Easy to make a double batch ~ double all the ingredients 🙂 You could also use almond butter instead of the peanut butter.
Loving this Life Living “Around the Bay” ~ DD
Festive and delicious ~ Cherry Almond Snowballs! Easy to make, freezer friendly, and oh so tasty! Happy Holidays!
It’s that time of year again! CHRISTMAS BAKING! This year, I’m starting early and will be stocking the freezer over the next couple of weeks. Stay tuned for lots of yummy recipes!
Every year I make our Family Favorites but I also try a few new recipes. These Cherry Almond Snowballs are a new recipe that I adapted from my “Pecan Sandies” recipe but with flecks of glazed cherries and almond flavoring instead of the pecans. If you are not a fan of almond, just use vanilla extract instead. Besides being delicious they are a great make ahead freezer cookie. A great addition to your Christmas Cookie Tray.
Cherry Almond Snowballs
A new take on a Sandie but with bits of glazed cherries and almond flavoring! So delicious these Snowballs just might become a new Christmas favorite!
- 1 cup butter, room temperature
- 1/3 cup sugar
- 1/2 tsp almond extract (or vanilla if you are not a fan of almond)
- 1 TBSP cold water
- 1/3 cup glazed cherries, whole then chopped finely
- 2 1/4 cup all purpose flour
- 3/4 cup icing sugar
Preheat oven to 350 degrees.
Cream butter and sugar with a mixer. Add almond extract and cold water. Mix to combine.
Finely chop glazed cherries. Measure flour into a small bowl and add chopped cherries to flour. Mix to combine and separate cherries.
Add cherry flour mixture to butter mixture. Mix to combine.
Using a small ice cream scoop or a rounded tablespoon, roll dough into balls and place on lined cookie sheet. Bake for 20 minutes. Let cool completely.
Put icing sugar in a large baggie, add snowballs, one at a time, shake to cover with icing sugar. These snowballs are freezer friendly so make a batch today and store for the holidays. Enjoy!
NOTE: Measure the glazed cherries whole and then finely chop them Mix them in the flour so you can separate the cherries and there are no big bunches / chunks. If you are freezing these Snowballs, cook, cool and freeze ~ omit dipping them in the icing sugar until the Snowballs thaw. I used red cherries but you could also use a mixture of red and green.
You might also like my Red Velvet Snowballs!
Loving this Life Living “Around the Bay” ~ DD