Ingredients180 g plain skyr
40 g fine oat flakes
2 tsp baking cocoa
1 tsp cappuccino powder
2 Tbsp coconut flakes
1 Tbsp sugar
For the coating:
2 Tbsp coconut flakes
40 g dark chocolate (85%)
Preparation
Stir skyr and oat flakes. Let it shortly swell.
Add cocoa, cappuccino powder, ...
... coconut flakes and sugar and process it to a smooth mixture.
Using your hands, form about 30 small, barely walnut-sized balls and put them into the fridge.
Roll 15 of the balls in coconut flakes.
For the other 15 ball, melt chocolate in a water bath, roll them in the melted chocolate ...
... and place them on a sheet of baking paper to drop off.
Put the balls for at least half an hour into the refrigerator. Serve them well cooled.
The confectionery ball can be kept in the refrigerator for some days.
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