Press down and form into the shape of a thin mint cookie or roll
into bite size balls like pictured above.
Using slightly damp hands if necessary, roll the chocolate tahini dough into
large bite sized balls, about 1.5 - 2 tablespoons worth of dough.
Although it's a little more effort, so if you're pressed for time feel free to roll them into
bite sized balls instead of wedges.
They are rich so
smaller bite size balls are better and you must squeeze them pretty tightly to make it all stick together.
Roll the dough into
bite sized balls and store in an airtight container or baggy in your refrigerator.
Roll into
bite sized balls, then roll in the coconut / matcha mix to coat.
Roll mixture into
bite size balls, about 1 - inch each.
Form the crab mixture into small, two -
bite sized balls, and then flatten slightly to create patties.
Mix well (I use my hands) and roll into
bite size balls.
Roll into
bite size balls and then roll them into the chocolate chips (do this so you can use less chocolate chips and still see them on the outside).
When the mixture is uniform, shape into
bite size balls and keep them in a baking tray or a plate.
Depending on the size of your mouth, the recipe makes about 10 - 12
bite size balls!
When the mixture is uniform, shape into
bite size balls and keep them on a baking tray or a plate.
Roll the mix into
bite size balls.
Line a baking sheet with parchment paper and form batter into
bite size balls - just press together in your hands or scoop and press and shape into whatever you shape or size you would like
Step # 5: Line a baking sheet with parchment paper and form batter into
bite size balls - just press together in your hands or scoop and press and shape into whatever you shape or size you would like
Once you reach the ideal texture, remove from the food processor and roll the mixture into 20
bite sized balls (about 1 1/2 inches in diameter).
Roll into
bite sized balls and either store in an airtight container at room temperature or in the fridge or flatten with a fork before storing.
Scoop out small
bite size balls and roll in your hand until round and let cool on wax paper.
After that, it's just a matter of forming the mix into
bite size balls!
Simply toss all the ingredients in a food processor, blend until doughy, and roll into
bite sized balls.
Lather palms with a bit of coconut oil and roll the batter into
bite sized balls, approx 2 inches in diameter.
Mix well (use hands) then roll into
bite size balls.
I just spotted a blog that had a similar recipe but rolled them into
bite size balls — I like that idea too!
Adapted from: No - Bake Pumpkin Oatmeal Cookies by chocolate - covered katie Servings: 24 bite size balls
Here comes the best part: roll
these bite size balls in whatever you want, such as: coconut flakes, almond meal, ground walnuts, flax meal, pulverized whatever, even more cocoa.
Roll into
bite size balls and then roll them into the chocolate chips (do this so you can use less chocolate chips and still see them on the outside).
Roll the dough into 30 two -
bite sized balls and place them on a pan lined with a nonstick liner or parchment paper.
Lather palms with a bit of coconut oil and roll the dough into
bite sized balls, approx. 2 inches in diameter.
Once you reach the ideal texture, remove from the food processor and roll the mixture into 20
bite sized balls (about 1 1/2 inches in diameter).
Form into
bite sized balls and you'll have a very energy dense snack that you can pull out whenever needed.
As I rolled
a bite sized ball of the gritty dough in my right hand, I was overwhelmed with the choices for accompaniment.