Snacks

Hazelnut balls with cocoa

Name: Hazelnut balls with cocoa
Prep time: 15 min
Total time: 15 min
Yield: For 24 balls
Ingredients: 200 g Rapunzel Dates pitted Deglet Nour; 120 g Rapunzel hazelnuts,; 1/4 tsp Rapunzel sea salt; 1 pinch of Rapunzel Bourbon vanilla powder; 40 g Rapunzel Cocoa powder, low fat; 2 tbsp Rapunzel Coconut blossom syrup; To decorate: 5 tbs Rapunzel hazelnuts,

Seraphine Wilhelm

15 Min.

For 24 balls

Vegan

Info

Perptime 15 Min.
Cooltime 20 Min.

Ingredients

Portions

200 g Dates pitted Deglet Nour HIH
120 g Hazelnuts project
1 Atlantic sea salt fine
1 Bourbon vanilla powder HIH
40 g Rapunzel Cocoa powder, low fat
2 tbsp Rapunzel Coconut blossom syrup
Hazelnuts project

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

Preparation

Chop the dates in the food processor or blender until they form a ball. Roast the hazelnuts in a pan and remove the peels after roasting by rubbing the hazelnuts with a kitchen towel.
Add the hazelnuts, vanilla, and salt to the food processor or blender and mix them together with the dates. Then add cocoa and coconut blossom syrup - until a dough-like mass is formed. If the mixture is too dry, add a little coconut oil. Chill the mixture in the refrigerator for 20 minutes. Then shape small, firm balls by hand and toss in the chopped hazelnuts.

USED RAPUNZEL PRODUCTS

Hazelnuts project

Dates pitted Deglet Nour HIH

Coconut blossom syrup

Bourbon vanilla powder HIH