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.