Blueberry Cocoa Balls

• 100g blueberries
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons hot water
• 125 gram dates without stone (chopped)
• 2 tablespoons of coconut oil
• 1 teaspoon sea salt
• 40 gram dried apricots (chopped)
• 30 g revet kokos1 ounce/30 gram shredded coconut
• 100 gram chopped roasted almonds

15 min | 12 | snack

• Fry the shredded coconut in a dry pan on high heat until golden brown. Leave to cool down on a plate.
• Mix the cocoa powder in a small bowl with the hot water and leave to stand for 5 minutes.
• Mix the dates, apricots, coconut oil and sea salt to a homogeneous paste in a kitchen machine.
• Add the cocoa mixture and keep mixing for approximately 30 seconds.
• Now add the cold roasted coconut and knead it through the mixture with your hand.
• Put some oil on the palms of your hands.
• Take 1 tablespoon of the cocoa-date mixture in the palm of your hand and flatten it.
• Place 2-3 blueberries in the middle of the mixture.
• Fold the mixture around the blueberries and gently role in the palms of your hands to make a little ball.
• Role through the almonds and put them on a baking sheet.
• Leave the blueberry cocoa balls in the fridge for an hour before serving.