top of page
Ingredients
Preparation
1. Roast the hazelnuts in a pan on medium heat for about 2 minutes without oil. Then let cool on a plate.
2. Use a blender to puree the dates, oat flakes, hazelnuts and cinnamon until a sticky, fine-crumbly mixture is formed. If necessary, add 1-2 tbsp of cold water.
3. Then form teaspoon-sized portions into balls between your hands. Roll the balls in coconut flakes. One serving corresponds to a quarter of the coconut energy balls. The coconut energy balls can be kept refrigerated in a box for 1 week until serving.
Bon appetit!
1 tsp Cinnamon
100 g Dates, dried
80 g Hazelnuts
2 tbsp Desiccated coconut
50 g Oat flakes, shredded
bottom of page