Recipes

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