Chai Balls Recipes

CHAI SNOWBALLS

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In a bowl, whisk together both flours, tea, salt, pepper, and spices. In another bowl, beat butter with sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Roll level tablespoons of dough into balls. Place 1 inch apart on 2 parchment-lined baking sheets.
• Bake, rotating rack positions once halfway through, until cookies are set and golden on bottoms, 15 to 18 minutes.
• Let cool on sheets 5 minutes. Roll in confectioners' sugar; let cool completely on a wire rack. Generously coat in more confectioners' sugar before serving, or store in an airtight container at room temperature up to 2 weeks.

CHAI BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and powdered sugar together until well blended. Add flour, egg yolks, cinnamon, allspice, nutmeg, cardamom, ginger, cloves, and salt. Mix until smooth. Roll dough into 1-inch balls and place on baking sheets.
• Bake in the preheated oven until golden, 12 to 15 minutes. Cool on a wire rack for 5 minutes.
• Mix powdered sugar, cinnamon, and cardamom together in a shallow bowl. Roll cookies in the coating mixture while still warm. Allow to cool for 5 more minutes; roll again.

CHIA SEED PROTEIN BITES

Steps:

• In a large bowl, combine the first 6 ingredients. Refrigerate 1 hour or until firm enough to roll. Shape into 1-1/2-in. balls. Roll in additional coconut if desired. Store in the refrigerator.

NO BAKE ENERGY BALLS

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

CHAI BLISS BALLS

Steps:

• Chop cashews finely, then stir in all the other ingredients except for the desiccated coconut.
• NB; My coconut oil had set in the pantry, so i dry roasted the cashews and stirred them in while hot. This melted the coconut oil and loosened the mix. Then I popped the mix in the fridge for a half hour to firm up again.
• Once all ingredients are incorporated, form into balls with your hands.
• Put the desiccated coconut on a plate or in a shallow bowl.
• Roll each ball in the coconut.