Details
15 min
veganRapunzel's Kitchen
Method
Mix sliced apricots, haselnuts an nut butter with a food processor or by hand. Shape balls 3-5 cm in diameter, dip in the melted dark chocolate and then fold in desiccated coconut immediately. Put briefly in refrigerator so that chocolate hardens. Balls can be kept in the refrigerator for about one week.
Ingredients
- 250 g Rapunzel whole sweet apricots
- 100 g Rapunzel Hazelnuts roasted, ground120 g Rapunzel Mixed nut butter 4 nuts
or another Rapunzel nut butter - 4 cl Orange juice / Apple juice
- 25 g Rapunzel Coconut grated
- 150 g Rapunzel Semisweet couverture
