How to make it

  • Melt the candy corn and coconut oil together in the microwave (30 second intervals, stirring in between).
  • Add the almond milk, coconut, icing sugar, hot chocolate mix, chili powder and cocoa, stirring well.
  • Scrape onto a sheet of waxed paper and smooth into a uniformly thick, rectangular layer.
  • Cool until you can handle the dough, then cut it into equal sized cubes.
  • With greased or icing-sugar coated hands, roll each cube into a ball and and place in a plastic zip-top bag.
  • Add the cocoa and the icing sugar, seal the bag and shake to coat the balls completely.
  • Re-distribute the balls in one layer (keep them in the bag) and place in the refrigerator for 15-20 minutes to firm up.

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 65.0
    Total Fat: 0.9 g
    Cholesterol: 0.1 mg
    Sodium: 28.9 mg
    Total Carbs: 14.2 g
    Dietary Fiber: 0.3 g
    Protein: 0.2 g
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