Desserts

Apricot hazelnut balls with coconut and dark chocolate

Name: Apricot hazelnut balls with coconut and dark chocolate
Prep time: 15 min
Total time: 15 min
Yield: Approx. 20 balls
Ingredients: 250 g Rapunzel whole sweet apricots; 100 g Rapunzel Hazelnuts roasted, ground|200260,2 120 g Rapunzel Mixed nut butter 4 nuts; 4 cl Orange juice / Apple juice; 25 g Rapunzel Coconut grated; 150 g Rapunzel Semisweet couverture

Rapunzel Küche

15 Min.

Approx. 20 balls

Vegan

Info

Perptime 15 Min.

Ingredients

Portions

250 g Whole sweet apricots project
100 g Rapunzel Hazelnuts roasted, ground 120 g Rapunzel Mixed nut butter 4 nuts or another Rapunzel nut butter
4 cl Orange juice / Apple juice
25 g Rapunzel Coconut grated
150 g Rapunzel Semisweet couverture

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix sliced apricots, haselnuts an nut butter with a food processor or by hand. Shape balls 3-5 cm in diameter, dip in the melted dark chocolate and then fold in desiccated coconut immediately. Put briefly in refrigerator so that chocolate hardens. Balls can be kept in the refrigerator for about one week.

USED RAPUNZEL PRODUCTS

Hazelnuts roasted, ground

Mixed nut butter

Coconut grated