No Bake Snowballs Recipes
NO BAKE CREAM CHEESE & COCONUT SNOWBALLS RECIPE - (4/5)
Provided by á-9182
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
NO BAKE - CREAM CHEESE, COCONUT, SNOWBALL'S
Steps:
- 1. In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
- 2. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
NO BAKE SNOWBALLS
When I make these, they always bring me back to my childhood. They are perfect to make with children. Keep them in the freezer for the chewy texture or room temperature for soft melting texture. Either way they are sooo yummy!! This is a Christmas favorite!
Provided by Chef Luny
Categories Frozen Desserts
Time 45m
Yield 30-40 Balls, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan, bring sugar, cocoa and milk to a boil. Add in butter and remove from heat.
- Stir in 1 cup sweetened coconut and oats. Chill for 30 minutes or cool to touch.
- Shape into 1 inch balls and roll in 1 cup unsweetened coconut and store in freezer.
- Its better to eat them from the freezer in my opinion. If you serve them thawed its too soft for my liking =) Try both ways and see what you like!
Nutrition Facts : Calories 254.4, Fat 14.5, SaturatedFat 10.9, Cholesterol 13.1, Sodium 50.4, Carbohydrate 30.4, Fiber 4.1, Sugar 17.7, Protein 3.8
NO-BAKE SNOWBALLS
Slightly sweet, nutty little no-bake snowballs taste indulgent but are a pretty nutritionally sound snack, especially during the holidays. Full of cashews, coconut, agave, oats, and vanilla, they keep tummies satisfied without the sugar overload.
Provided by Laura Fleiter and Kerstin Niehoff
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a food processor or blender, blitz the oats and cashews until you have a fine meal, 1 to 2 minutes. Add the agave syrup, vanilla, salt, and water and blitz again briefly, just until the mixture resembles wet cookie dough.
- Dump the mixture into a bowl and stir in 2 tablespoons of the desiccated coconut. Shape into small balls. Place the remaining coconut on a plate and roll the balls to fully coat with coconut.
- Stored in a tin or jar in the refrigerator, the no-bake snowballs will keep for about a week.
Nutrition Facts : ServingSize 1 snowball, Calories 59 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
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- Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)
- Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
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