Ingredients:

1/2 cup maple syrup or agave syrup
3.5 1/2 oz squares unsweetened baker's chocolate (aka 1.75 oz baker's chocolate)
3 Tablespoons butter or margarine
1 Tablespoon cherry swisse liqueur or other cherry liqueur
3 oz firm tofu
2 tablespoons toasted almond butter
2 teaspoons instant coffee
chocolate sprinkles


Instructions:

Melt the butter and chocolate together

Microwave technique

• chop chocolate squares in half
• melt chocolate 1 min
• chop margarine into 6 pieces or more
• add margarine to chocolate & stir
• melt 15 seconds more in microwave

or in a double boiler

or in a 250 degree oven for 20 minutes

In blender blend:  instant coffee, cherry liqueur, maple syrup

Add to blender (or food processor):  tofu and almond butter and continue to blend Add:  melted ingredients (chocolate & butter) to blender and blend

Blend slowly at first then switch to medium speed till fully mixed

Refrigerate over night Or put into freezer for 2.5 to 3 hours

Spoon into balls
Roll in chocolate sprinkles
Refrigerate till ready to eat


Serving Information:

Yeilds 1 cup of Chocolate Feast Balls
Serves 4 people


Notes:

NOTE 1:  Want chocolate mousse instead?  Use same recipe, but double the quantity of tofu (instead of 3 oz, use 6 oz).
If the recipe comes out too soft, increase the chocolate (to 2 oz), and/or squeeze all the moisture out of the tofu before including.

NOTE 2:  1365 calories in the full recipe.