Details
15 min
vegan
Rapunzel's Kitchen
Method
Mix apricot paste, haselnuts an nut bitter 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 Apricot paste
- 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
