• ½ “butter” (Earth Balance works better than margarine here as consistency is important)
• 1 cup cocoa powder
• ½ tsp vanilla extract
• 1 tbsp maple syrup
• 1½ cups icing sugar

Cream the “butter” and mix the rest in slowly, one at a time. When you’re done, you can coat each with melted chocolate (as pictured above), roll them in cinnamon, top them with an almond perhaps. These keep fairly well in the fridge when they’re done, although I’m no chocolatier, so venture with caution.