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Back To All Recipes

Chocolate biscuit eyeballs (no bake)

Ingredients

  •  36 gluten free bourbon biscuits
  • 200g  pack cream cheese, at room temperature
  •  250g of  gluten free milk chocolate melted
  • 36 white chocolate buttons

Method

  1. Line a baking sheet baking parchment or use a silicon baking mat. Blend the biscuits in a food processor  to make into  a crumb texture, about 30 seconds. Add cream cheese and pulse until combined, 15 to 20 times.
  2. Remove from machine,  using a soup spoon ,take out mixture into walnut sized pieces, roll into balls and place on prepared baking sheet. Freeze for one hour
  3. Melt the chocolate in a heat proof bowl over a saucepan with water. Tip: make sure the water does not touch off the bottom of the bowl.
  4. Use a fork to dip each ball into the melted chocolate and place back on the  baking sheet. Place a white chocolate button on the side of each ball.
  5. Put back in the fridge for another hour

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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