It’s really time to create some good chocolate as that is one of my favourites. For the next recipe, I am both inspired by a recipe by Sebastian Copien from “Die
In conventional recipes, butter is holding the cocoa powder together. Instead, we are going to use dates. This will make any use of additional sweeteners redundant. Butter and sugar for dates is a good trade!
With this recipe, I learned that you can do a lot with avocados due to their relatively neutral taste. Thus, avocados can be used for sweet desserts, dressings, spreads
INGREDIENTS (2 servings, 30min)
For the Chocolate Balls
- 200g dates without pits
- 50g coconut-purée (100% coconut)
- plant-milk
- 20g cocoa
- grated coconut
- a few almonds
For the Mango-Avocado-Cream
- 175g mango
- 150g avocado
- 1 1/2 tbsp coconut oil
- 1 tsp cinnamon
- splash of lemon juice
- salt
For the Decoration
- almonds
- cashews
METHOD
Mix all the ingredients for the chocolate balls in a food processor or blender until you have a uniform mass. Form small chocolate balls with your hands. Cut the almonds in half and put them into the balls, close them afterwards. Roll them in the grated coconut.
Mix all the ingredients for the Mango-Avocado-Cream. Put one tablespoon of it on a plate and drag it across. Place chocolate balls on top and decorate with chopped almonds and cashews.
FLAVOUR DESCRIPTION
They are tremendously light due to their relatively
I hope you will love these Cocoa Date Balls with Avocado-Mango-Cream and do let me know what you think by leaving a comment below and tagging me in your creations – I’m anarchycuisine on Instagram and use the hashtag #anarchycuisine. I’m also on Facebook – please say hello!
Keep up the good food! : )