A Bubby-approved dessert
Prep Time:
15 minutes
Cook Time:
1 minute
Servings:
Ingredients
  • 2 cup almonds or hazelnuts
  • 4 cup stale passover sponge cake, cut in chunks
  • 2 cup passover icing sugar
  • 3 tablespoon unsweetened cocoa powder
  • 1/4 cup pareve margarine
  • 1/4 cup non-dairy creamer
  • 2 tablespoon passover chocolate liqueur or wine
Directions
  1. Step 1: Insert steel blade in food processor bowl. Process 2 cups almonds or hazelnuts until finely ground, about 30 seconds. Empty bowl.
  2. Step 2: Process 4 cups stale Passover sponge cake chunks until finely ground, about 30 seconds. Measure 4 cups.
  3. Step 3: Process 2 cups Passover icing sugar with 3 tablespoons unsweetened cocoa powder, 1/4 cup pareve margarine, 1/4 cup non-dairy creamer and 2 tablespoons Passover chocolate liqueur (or wine) until blended, about 15 to 20 seconds. Add the cake crumbs and 1/2 cup of the ground nuts; process until well mixed.
  4. Step 4: Roll mixture into 1-inch balls. Roll in reserved ground nuts. Place on parchment-lined cookie sheets and refrigerate or freeze until firm. Serve in paper cups.