130g soft dates (small hexes)
125g almond (small hexel)
55g almond butter or peanut butter
2 tablespoons of cocoa chips
1 pinch of sea salt
Mix everything and form balls out of it.
2 hours. in the refrigirator
Melt 50g dark chocolate, sugar-free, in a water bath and pour over the balls.
Store in a cool place.
Many thanks to Anette Kraus for this great recipe!
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