Ingredients
Servings: - +
- Coconut butter: 200 g
- Coconut oil: 50 g
- Cashew butter: 60 g
- Grated coconut: 60 g
- Agave syrup: 90 g
- Blanched almonds: 50 g
Preparation
Step 1
Place the coconut oil, coconut butter, cashew butter and 30 g coconut flakes in a pan and heat until everything is melted and homogeneous (do not bring to the boil).
Step 2
Remove the saucepan from the heat and add the agave syrup and mix.
Step 3
Place the pot in the fridge for approx. 30 minutes until it is cold and the consistency becomes more stable.
Step 4
Now you can take the pot, including the cold dough, out of the fridge and form small balls with your hands.
Step 5
Add an almond to each ball and then roll the ball in the rest of the grated coconut.
