- coconut mousse: 200 g
- coconut oil: 50 g
- cashew butter: 60 g
- grated coconut: 60 g
- agave syrup: 90 g
- blanched almonds: 50 g
Heat the coconut oil, coconut mousse, almond butter and 30 g of grated coconut in a pot until everything has melted and forms a homogeneous mass (don't bring to a boil).
Remove the pot from the stove and stir in the agave syrup.
Put the pot into your refridgerator for 30 minutes until the mass has cooled off and its consistency become more stable.
Now you can take the pot out of the refridgerator and shape small balls out of the mass with your hands.
Add an almond to each of the balls and then coat them in grated coconut.