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Ca. 32 Stück



95 gSunflower seeds, chopped
100 gDates, chopped
40 gChia
1Lemon zest
40 gTahini
28 gCoconut oil
50 gRoasted Cacao Nibs, fein
22 gHoney


  • Place the cacao nibs in a chopper and grind in short intervals. Alternatively, place the cocoa nibs in a freezer bag and crush with a rolling pin. Sieve the cocoa nibs and set the fine powder aside.
    • Tip: It is better to process fewer nibs in short intervals. This is because the heat causes cocoa butter to escape – the powder then quickly turns into a paste that is no longer so easy to work with.
  • Chop sunflower seeds and dates with a knife.
  • Warm the coconut oil slightly and place in a blender with the chia seeds, lemon zest, tahini, 25 g cocoa nibs and honey until a slightly sticky mixture is formed.
  • Weigh the mixture to approx. 10 g (or with a teaspoon) and shape into a ball with a little pressure.
  • Then toss in the homemade powder of cocoa nibs.

Storage time

4 Days, store cool and airtight