Desserts

Hemp and Cocoa Balls

Name: Hemp and Cocoa Balls
Prep time: 20 min
Total time: 20 min
Yield: Makes about 24 balls
Ingredients: 200 g Rapunzel dates without pit deglet nour; 120 g Rapunzel hazelnuts, demeter; 120 g Rapunzel cashew kernels; ¼ tsp Rapunzel sea salt, atlantic; 40 g Rapunzel hemp seeds peeled; 40 g Rapunzel cocoa powder; 3 tbs Rapunzel coconut palm syrup; 2 tbs Rapunzel coconut oil, fairtrade; 1 tbs Rapunzel peanut butter fine 100% peanuts; 1 pinch of Rapunzel Atlantic sea salt fine; Rapunzel hemp seeds peeled; Rapunzel cocoa powder

Seraphine Wilhelm

20 Min.

Makes about 24 balls

Vegan

Info

Perptime 20 Min.
Cooltime 20 Min.

Ingredients

Portions

200 g Dates pitted Deglet Nour HIH
120 g Hazelnuts project
120 g Cashew kernels crushed HIH
1 Atlantic sea salt fine
40 g Hemp seeds peeled
40 g Rapunzel cocoa powder
3 Coconut blossom syrup
2 Coconut oil virgin HIH
1 Peanut butter fine 100% peanuts
1 pinch of Rapunzel Atlantic sea salt fine
Hemp seeds peeled
Rapunzel cocoa powder

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

Preparation

Give dates into a food processor or mixer and blend till the dates turn into small pieces and stick together. Add hazelnuts, cashew kernels, salt and hemp seeds and mix. Finally mix in cocoa powder, coconut palm syrup, coconut oil, peanut butter and salt till the mixture becomes like a cookie dough. Add some coconut oil if it feels to dry.

Cool everything in fridge for 20 minutes. After cooling form little balls with your hands. Roll the balls into hemp seeds or cocoa powder if you wish.