- Preparation time: 105 m
- 802080 g cocoa butter
- 802080 g Organic Veganz Coconut Pulp
- 10025100 g almonds blanched
- 25062.5250 g coconut-almond-cream Rapunzel
- 802080 g Amaranth puffed
- 401040 g icing sugar
- 12531.25125 g coconut flakes
Place a bowl with cocoa butter over a pot with hot water and let it melt. Melt the coconut cream in hot water as well for an easier preparation.
Toast the almonds in a pan without oil and chop it finely in a blender.
Mix the cocoa butter together with coconut cream, almonds, coconut-almond-cream, puffed amaranth and icing sugar. Let the paste cool for approx. 1 hour.
The paste is now very firm and can easily be formed into balls. Roll the balls in the coconut flakes and carefully press them onto the balls.