3/4 cup powdered sugar
1/4 cup dark cocoa powder
1 package mini semisweet chocolate chips
1 tsp pure vanilla extract
3 Tbsp agave
1/3 cup Kahlua
3 Tbsp brewed coffee
1/2 cup granulated sugar, for rolling
Directions:
In a food processor, combine graham crackers, powdered sugar, cocoa powder, and chocolate.
**If you do not have a food processor, crush the graham crackers and then combine the remaining ingredients. They will produce the same outcome.**
Fold in the vanilla, agave, Kahlua, and coffee until the dough comes together.
Shape the dough into 1″ balls. Roll them each in the granulated sugar.
Store in an airtight container in the refrigerator for 2-3 days to develop the flavor (I have just done overnight in a pinch and they still taste wonderful.
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Fold in the vanilla, agave, Kahlua, and coffee until the dough comes together.
Shape the dough into 1″ balls. Roll them each in the granulated sugar.
Store in an airtight container in the refrigerator for 2-3 days to develop the flavor (I have just done overnight in a pinch and they still taste wonderful.
Makes 20 balls.
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