Raspberry balls

Ingredients for 20 pieces

• 1 Package Cannellini beans Bonduelle
• 2 handfuls of freeze-dried raspberries (approx. 20 g)
• 30 g honey or chicory syrup
• 20 g coconut oil
• 70 g grated coconut + for coating
• Red Kampot pepper

Preparation time: 30 minutes

Instructions

1. Transfer the Cannellini beans to a colander and rinse them. Shake the colander to remove excess water and let them drain for a moment.

2. In a blender, blend the dried raspberries into a fine powder. Add the drained beans, honey, coconut oil, freshly ground red pepper, and blend into a smooth puree.

3. Add half of the coconut to the puree and blend until the mixture is well combined.

4. Then transfer the raspberry mixture to a bowl and thicken it with the remaining coconut as needed. The mixture should be semi-soft and easy to roll between your palms.

5. Form small balls from the mixture. Roll them in coconut and then place the balls on a plate. Store in the refrigerator.

6. Consume within 10 days.

Enjoy your meal!

Author: Bonduelle