For approx. 12–14 balls | Preparation: 15 min. + 30 min. chilling time
Ingredients
- 80 g Wild Blueberry Almond Porridge
- 100 g fresh blueberries
- 60 g white almond butter
- 30 g shredded coconut + approx. 20 g for rolling
- 1–2 tbsp maple syrup or honey
- 1 tsp chia seeds
- ½ tsp vanilla extract or a little ground vanilla
- 1 small pinch of sea salt
- optional: 1–2 tbsp additional almond protein if the mixture is too soft
Instructions
- Roughly mash the blueberries in a bowl with a fork. Small pieces of fruit may remain.
- Stir the almond butter, maple syrup, vanilla, chia seeds and a small pinch of salt into the blueberries.
- Add the Wild Blueberry Almond Porridge and 30 g shredded coconut and mix everything thoroughly. Let the mixture sit for about 5–10 minutes.
- If the mixture is still very soft, work in a little almond flour. Then place it in the fridge for about 20–30 minutes.
- With slightly damp hands, form small balls and roll them all over in shredded coconut.
- Chill briefly again and then enjoy. Stored in the fridge, the balls also taste wonderfully moist the next day.
