To Make the Fondue:

Add Hope Chocolate Cashew & Almond Dip to a sauce pan, warm on medium heat for about 5 min, add coconut milk to thin until desired texture is reached, 1-2 tsp of peanut butter *or to taste. Finally add a few dollops of peanut butter on top and use a whisk or fork to create a swirl design (do not mix in). Serve hot with your favorite fruits, cakes and brownies. Reheat as needed, Enjoy!

To Make the Bliss Balls:

1. In a food processor, add all ingredients above and pulse until well combined.
2. Roll the dough into snack size balls (1-1 ½ inches) and place the balls onto a prepared tray.
3. Optional garnishes: to add color and flavor coat the balls in a variety of finely chopped nuts, cocoa powder, coconut, or melted chocolate *this requires refrigeration to harden.
4. Store the balls in an airtight container in the refrigerator until serving or for up to 5 days

To Make the Candy Orange Slices:

1. In a sauté pan over medium heat, add water and sugar. Bring to a boil. Once the sugar has dissolved, reduce heat to low.
2. Add the orange slices in one even layer. Allow to simmer for 40 min turning them 4-5 times. Remove and allow to cool.
3. Cut the slices in half and dip into HOPE Cashew and Almond Dip. Sprinkle with flaky sea salt. Store in the refrigerator until serving.