Coconut-Almond-Balls

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

Ingredients

  • 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

Instructions

  • 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.

Cookie Preference

Please select an option. You can find more information about the consequences of your choice at Help.

Select an option to continue

Your selection was saved!

Help

Help

To continue, you must make a cookie selection. Below is an explanation of the different options and their meaning.

  • Accept all cookies:
    All cookies such as tracking and analytics cookies.
  • Accept first-party cookies only:
    Only cookies from this website.
  • Reject all cookies:
    No cookies except for those necessary for technical reasons are set.

You can change your cookie setting here anytime: Datenschutzerklärung. Impressum

Back