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all recipes
Dessert
Apricot hazelnut balls with coconut and dark chocolate
Details
15 min
vegan
print
Rapunzel's Kitchen
Ingredients
250 g
Rapunzel whole sweet apricots
100 g
Rapunzel Hazelnuts roasted, ground
120 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
Details
15 min
vegan
print
Rapunzel's Kitchen
Apricot hazelnut balls with coconut and dark chocolate
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.
Apricot hazelnut balls with coconut and dark chocolate
Ingredients
250 g
Rapunzel whole sweet apricots
100 g
Rapunzel Hazelnuts roasted, ground
120 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
Details
15 min
vegan
print
Rapunzel's Kitchen
Apricot hazelnut balls with coconut and dark chocolate
Rapunzel Products
Hazelnuts roasted, ground
Mixed nut butter
Coconut grated
Semisweet couverture HAND IN HAND
Whole sweet apricots project
HAND IN HAND
Fair trade and organic farming are central for Rapunzel
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