Kakao puter i tahini bombice sa kokosovim proteinom (Cocoa butter and tahini balls with coconut protein)

Sastojci: za kuglice - 50g kakao putera, 50g tahinija, 2-3 kašike agava sirupa ili meda, boja za kolace po izboru, 4 kašike kokosovog proteina, 1 kašika kokosovog putera, rendana kora jednog limuna, 1 kašičica kardamona (mlevenog), 1 kasicica cimeta u prahu, prstohvat karanfilica u prahu, bela cokolada, za dekoraciju - mleveni orasasti plodovi, rendana cokolada.

Priprema:

1. Na pari otopite kakao puter i sklonite sa vatre.

2. Dodati tahini pastu, kokosov puter i agava sirup ili med i promesati da se sve sjedini.
3. Dodati koricu limuna, kardamom, cimet i karanfilic i jos jednom promesati.

4. Dodati boju po izboru. Dodati prvo par kapi i promesati. Pa podesavati zeljenu boju.

5. Dodati kokosov proteina i mešati da se potpuno sjedinite sa ostatkom smese.

6. Kašičicom vadite, pravite manje kuglice i odmah ih premestite u frižider da se hlade 4 sata, a moze i preko noći.

7. Otopiti belu cokoladu na pari.

8. Umakati u cokoladu pa uvaljati u mlevene orasaste plodove ili rendanu cokoladu.

9. Ostaviti 30 minuta da se cokolada stegne.

Ingredients: for balls - 50g cocoa butter, 50g tahini, 2-3 tablespoons of agave syrup or honey, cake colouring of your choice, 4 tablespoons of coconut protein, 1 tablespoon of coconut butter, grated rind of one lemon, 1 teaspoon of cardamom (ground), 1 teaspoon of cinnamon powder, a pinch of clove powder, white chocolate, for decoration - ground nuts, grated chocolate.

Preparation:

1. Melt the cocoa butter over steam and remove from the heat.

2. Add tahini paste, coconut butter and agave syrup or honey and stir until everything is combined.

3. Add lemon zest, cardamom, cinnamon and cloves and stir once more. 4. Add the colour of your choice. First add a few drops and stir. Then adjust the desired colour.

5. Add the coconut protein and mix to completely combine with the rest of the mixture.

6. Scoop with a teaspoon, make small balls and immediately move them to the refrigerator to cool for 4 hours, or overnight.

7. Melt the white chocolate over steam.

8. Dip in chocolate and roll in ground nuts or grated chocolate.

9. Leave for 30 minutes for the chocolate to harden.