Desserts

Date-haselnut balls with coconut

Name: Date-haselnut balls with coconut
Prep time: 10 min
Total time: 10 min
Yield: Serves 24 balls
Ingredients: 200 g Rapunzel dates without pit deglet nour; 120 g Rapunzel hazelnuts, demeter; ¼ tsp Rapunzel Atlantic sea salt; 40 g Rapunzel cocoa powder; 2 tbs Rapunzel coconut palm syrup; For decoration: 5 tbs Rapunzel coconut grated

Wilhelm Studio

10 Min.

Serves 24 balls

Vegan

Info

Perptime 10 Min.

Ingredients

Portions

200 g Dates pitted Deglet Nour HIH
120 g Hazelnuts project
1 Atlantic sea salt fine
40 g Rapunzel cocoa powder
2 Coconut blossom syrup
Coconut grated

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

Preparation

Crush dates in the food processor or blender until they stick together. Roast the hazelnuts in a pan. Peel something after roasting. Add hazelnuts, cocoa nips and salt, mix further.

Finally, mix cocoa, coconut blossom syrup, until a dough-like mass is formed. If the dough is too dry, add a little coconut oil. Refrigerate the mass in the refrigerator for 20 minutes. Then, by hand, make small, solid balls and turn in the grated coconut.

USED RAPUNZEL PRODUCTS

Dates pitted Deglet Nour HIH

Hazelnuts project

Coconut blossom syrup

Coconut grated