ALMOND CHOCOLATE CANDY BALLS

ALMOND CHOCOLATE CANDY BALLS

Preparation time: 20 minutes

Yield: 80 balls

1-jar (16 ounces) roasted almond butter

½-cup raisins

½-cup sunflower seeds

1/3-cup cocoa

1/3-cup agave nectar

6 dates, chopped

1-cup smashed roasted almonds

optional: ½-teaspoon cinnamon

In a standing mixing bowl mix all the ingredients except for the ground almonds until you have a uniform sticky mass. With hands moistened with water take 1-inch pieces and roll into a ball.  Roll the balls coating them in the ground almonds. 

Store the chocolate balls in an airtight container in the refrigerator.  

POTATO SALAD

POTATO SALAD

Preparation time: 30 minutes

Yield:  10 servings

1/2 bag red potatoes (2.5 pounds)

1-cup small chopped celery

1-cup small chopped green pepper

1/2-cup fine chopped green onions

1-tablespoon white vinegar

1/2-teaspoon turmeric

salt and pepper to taste

egg-free mayonnaise to taste

optional: chopped radish, chopped sweet or sour pickles, paprika, parsley

Leave the skin on the potatoes.  Zap in a microwave for 5 minuets, turn, and repeat.  Stick a knife to test each potato to check if it's fully cooked.  The knife should easily go through a cooked potato.  Zap any potatoes not fully cooked until done.

While potatoes cook, chop all the vegetables, and place in a large mixing bowl. 

Slice potatoes in half to cool faster.  When cool, chop into small pieces, and add on top the cut veggies.  Sprinkle the white vinegar and turmeric over the potatoes.  Salt and pepper to taste. 

Mix the potatoes, veggies, and mayonnaise. 

Chill.  Sprinkle with paprika and garnish with parsley before serving.  

CHOCOLATE PEANUT BUTTER BALL CANDY

CHOCOLATE PEANUT BUTTER BALL CANDY

Preparation time: 20 minutes

Yield: 100 balls

½-cup raisins

½-cup sunflower seeds

1/3-cup cocoa

1/3-cup agave nectar

6 dates

2-cups peanut butter

1-cup smashed peanuts

Blenderize all the ingredients except for the peanut butter and smashed peanuts until you have a uniform sticky mass.

Mix in the peanut butter. 

Pat dough into a parchment oil sprayed 8" square pan and refrigerate for 1/2 an hour. 

Lift parchment paper to remove dough.  Cut into 1-inch squares.    

 Roll pieces into a ball.

Coat the balls with the smashed peanuts. 

Store the chocolate balls in an airtight container in the refrigerator.