- Coconut butter: 200 g
- Coconut oil: 50 g
- Cashew butter: 60 g
- Grated coconut: 60 g
- Agave syrup: 90 g
- Blanched almonds: 50 g
Place the coconut oil, coconut butter, cashew butter and 30 g coconut flakes in a pan and heat until everything is melted and homogeneous (do not bring to the boil).
Remove the saucepan from the heat and add the agave syrup and mix.
Place the pot in the fridge for approx. 30 minutes until it is cold and the consistency becomes more stable.
Now you can take the pot, including the cold dough, out of the fridge and form small balls with your hands.
Add an almond to each ball and then roll the ball in the rest of the grated coconut.