Choco Balls
Preparation
For 16 small balls
- Melt the coconut oil in a saucepan at low heat.
- Pour the almonds into a blender and grind finely.
- Now pour all the other ingredients (without the ingredients for the glaze) into the blender and blend into a uniform mixture.
- Place the mixture in the fridge overnight.
- Quickly form 16 small balls from the cold dough and place in the fridge again for one hour.
- Pour the grated coconut onto a plate and roll the 8 balls in it.
- Store in a cool place.
- Grate the chocolate and melt in a bain-marie with the almond milk.
- Roll the remaining 8 balls in it and store in a cool place.
Nutritional values
| For the entire recipe (coconut coating) | For 1 choco ball (coconut coating) | For the entire recipe (chocolate glaze) | For 1 choco ball (chocolate glaze) | |
| Ketogenic Quotient | 2,6:1 | 2,5:1 | ||
| Energy | 2.031 Kcal | 127 Kcal | 1.959 Kcal | 122 Kcal |
| Protein | 60,9 g | 3,8 g | 60,4 g | 3,8 g |
| Fat | 192,4 g | 12,0 g | 184,4 g | 11,5 g |
| Carbohydrates | 14,1 g | 0,9 g | 14,5 g | 0,9 g |
