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.