Blueberry Cocoa Balls

Blueberry Cocoa Balls

  • 1 package of Driscoll's blueberries (3½ ounces/100 g)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons hot water
  • 4½ ounces/125 gram dates without stone (chopped)
  • 2 tablespoons of coconut oil
  • 1 teaspoon sea salt
  • 1½ ounces/40 gram dried apricots (chopped)
  • 30 g revet kokos1 ounce/30 gram shredded coconut
  • 3½ ounces/100 gram chopped roasted almonds

15 min | 12 | snack

Blueberry
Blueberry recipe | Blueberry Cocoa Balls with almonds and dates
Blueberry

Directions

  • Fry the shredded coconut in a dry pan on high heat until golden brown. Leave to cool down on a plate.
  • Mix the cocoa powder in a small bowl with the hot water and leave to stand for 5 minutes.
  • Mix the dates, apricots, coconut oil and sea salt to a homogeneous paste in a kitchen machine.
  • Add the cocoa mixture and keep mixing for approximately 30 seconds.
  • Now add the cold roasted coconut and knead it through the mixture with your hand.
  • Put some oil on the palms of your hands.
  • Take 1 tablespoon of the cocoa-date mixture in the palm of your hand and flatten it.
  • Place 2-3 blueberries in the middle of the mixture.
  • Fold the mixture around the blueberries and gently role in the palms of your hands to make a little ball.
  • Role through the almonds and put them on a baking sheet.
  • Leave the blueberry cocoa balls in the fridge for an hour before serving.

 

Leafs Blueberry
Leafs

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