Ingredients
| 95 g | Sunflower seeds, chopped |
| 100 g | Dates, chopped |
| 40 g | Chia |
| 1 | Lemon zest |
| 40 g | Tahini |
| 28 g | Coconut oil |
| 50 g | Roasted Cacao Nibs, fein |
| 22 g | Honey |
Preparation
- 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