For approx 20 balls • 200g coconut cream (solid part of the coconut milk) • 125g coconut chips • 55g Agave nectar • 1 / 4TL vanilla • Mix in the blender • To ball form & 1-2h In the fridge For the Raffaello variant • Roll the balloon into a coconut grate for 1 hour • For the bounty variant • 150g chocolate Melt in the water bath • dip balls between 2 forks into liquid chocolate • sprinkle with coconut chips and allow them to solidify, Enjoy!
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