The sweet vegan delicacy without any refined sugar!
Vegan chocolate balls Myrta
- 3 fresh eggs
- 250g coconut blossom sugar
- 200g unsweetened chocolate powder
- 300g ground hazelnuts
- 2-3tbsp cornflour
- 2-3tbsp ground hazelnuts and cocoa powder
Salted Coconut Caramel
- 250ml coconut milk
- 150g coconut blossom sugar
Mix the eggs with the sugar in a bowl until the mixture is light in colour. Mix in the chocolate powder. Add the hazelnuts and cornflour, mix and combine to form a firm ball of dough. Chill for at least an hour.
Shape the dough into balls. Dry it at room temperature for six hours on baking paper.
Bake the mixture for 2-3 minutes at 250 degrees in the centre of the oven. Only remove them from the tray once they have cooled slightly and then leave them to cool completely on a wire rack. Turn them in the caramel and dust them with the ground hazelnuts and chocolate powder.
Salted caramel goes well with this. Mix the coconut milk and sugar in a pan and bring to the boil. Reduce the heat and simmer until the mixture thickens. This will take a moment. The mixture only becomes really firm once it has cooled and is in the fridge.
