Heavenly coconut-almond pralines like Raffaello

Ingredients for 1 servings:

• 100 g coconut cream or coconut butter
• 60 g puree, almond, dark or light
• 30 g syrup (agave syrup or thick juice)
• 40 g puffed amaranth
• n. B. Desiccated coconut

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

vegan, dairy-free, lactose-free, egg-free, without chocolate

In a bowl, combine the puffed amaranth with the almond butter, coconut cream (100% smooth coconut), and agave syrup using a fork or small knife until smooth. The coconut cream may need to be warmed slightly beforehand (in a water bath) to allow the mixture to blend. Shape the blended mixture into about 20 to 30 small balls with your hands and roll them in desiccated coconut. Refrigerate for about 1 hour to allow the balls to firm up. Using light almond butter instead of dark almond butter will give the pralines an even lighter and more delicate flavor. It’s not exactly cheap, but the taste and quality of the ingredients make up for it!