Buy all ingredients right below the recipe
INGREDIENTS
- 20 g coconut oil in liquid state
- 100 g smooth almond butter (can be replaced with peanut butter)
- 100 ml coconut milk
- 2 tablespoons honey in liquid state
- 30 g Dutch cocoa (+ 5 g for coating)
- Salt
INSTRUCTIONS
- 1In a small saucepan, combine coconut oil, almond butter, coconut milk, honey, and a pinch of salt and mix. Place the saucepan on the hob, turn on medium heat, and heat the mixture for 3–4 minutes, stirring constantly. After this time, add 30 g of Dutch cocoa to the saucepan and cook the mixture for another 2–3 minutes, stirring constantly, until a firm dough forms.
- 2Then turn off the heat, transfer the dough from the saucepan to a bowl, and refrigerate for 30–35 minutes.
- 3From the chilled dough, form 12 balls and coat them in a total of 5 g of Dutch cocoa.
- 4After coating, you can serve the balls immediately.
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The author of the photograph is Marie Bartošová