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Choco Balls

Ingredients
  • Almond butter 30 g
  • Stevia-erythritol icing sugar 20 g
  • Protein 88, protein powder 20 g
  • Almonds, sweet 150 g
  • Cocoa powder 20 g
  • Coconut oil, virgin 50 g
  • Kanso Oil 100 % MCT 20 g
  • GLAZE
  • Grated coconut 20 g
  • Chocolate, fine dark, 85% cocoa, Moser Roth, Aldi Süd 20 g
  • Almond milk, unsweetened, Alpro 20 g
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
Ingredients
  • Almond butter 30 g
  • Stevia-erythritol icing sugar 20 g
  • Protein 88, protein powder 20 g
  • Almonds, sweet 150 g
  • Cocoa powder 20 g
  • Coconut oil, virgin 50 g
  • Kanso Oil 100 % MCT 20 g
  • GLAZE
  • Grated coconut 20 g
  • Chocolate, fine dark, 85% cocoa, Moser Roth, Aldi Süd 20 g
  • Almond milk, unsweetened, Alpro 20 g
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