This recipe is slightly adapted from a crust recipe for a Blackforest Chocolate Cheesecake on gliving.tv. It went over really well at a Thanksgiving potluck last year! Here is the link: http://gliving.tv/community/comments.php?DiscussionID=307
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  • Yield

    Makes about 20 medium-sized bliss balls.
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Recipe Directions

1. Add the first 4 ingredients to a food processor.
2. Slice open the vanilla bean lengthwise. Remove the seeds. Julienne the vanilla bean skin, and then mince. Add to the food processor, distributing evenly. Alternatively, you can just use 1t of vanilla extract.
3. Process until fine. Then add agave and process an additional 40-60 seconds. You might need to stop the food processor once or twice to scrape down the mixture.
4. Add cacao nibs, and process an additional 40-60 seconds. You might need to stop the food processor once or twice to scrape down the mixture. It is a good idea to not overprocess, for this will add a nice cacao nib texture.
5. Remove mixture from the food processor, and form into balls. Eat right away, or refrigerate to firm up.
Blessings, Andrew

Achin70's Thoughts

This recipe is slightly adapted from a crust recipe for a Blackforest Chocolate Cheesecake on gliving.tv. It went over really well at a Thanksgiving potluck last year!
Here is the link: http://gliving.tv/community/comments.php?DiscussionID=307

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Right on, thanks for the quick response! I'll try this one tonight and see how it comes out...

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Sure, you can try grinding enough of the nibs in a spice grinder to make 4 heaping T of cacao powder. And then add another 1/2 c of cacao nibs in step #4. This will make a slightly richer bliss ball, since the nibs have more fat, but it should still be yummy! :)

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I've got all this one hand with the exception of the cacao powder, but I do have nibs. Do you think I could just substitute nibs in for the cacao powder and adjust to my taste? I do like the nib texture when it comes to chocolatey desserts too, looks like a great recipe and I'm excited to try it!

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