These raw coconut-almond-balls with amaranth and cocoa butter are not only the perfect delicacy for your afternoon tea, they are also a nice and filling snack for in between meals in the office or on the go. This recipe is from the organic producer Rapunzel Naturkost.
  • Preparation time: 105 m


  • 80 g cocoa butter
  • 80 g Organic Veganz Coconut Pulp
  • 100 g almonds blanched
  • 250 g coconut-almond-cream Rapunzel
  • 80 g Amaranth puffed
  • 40 g icing sugar
  • 125 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.