Ingredients:
- 150g Coconut flakes
- 50g almond flour
- 100ml maple syrup
- 2 tbsp solid Coconut oil
- 1–2 tbsp lemon juice
- Zest from a lemon
- 1 tsp non-alcoholic vanilla extract
- 1 pinch sea-salt
Preparation:
Preheat the oven to 175°C top and bottom heat. Line a baking sheet with parchment paper.
Place all ingredients in a food processor and pulse a few times until the mixture is smooth and the coconut flakes are smaller but still noticeable. (I also tried a version without a mixer, then the rasps don’t get any smaller, but they still taste great! This makes it even easier because it’s easier to remove the mixture from a baking bowl than from the mixer.)
Prick small portions of the coconut mixture with a spoon and roll them into balls the size of a Raffaello between the palms of your hands. Place the balls on the prepared baking tray, there will be approx. 16 pieces.
Bake in the oven for 12–14 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.
Bon appetit!
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