Kokosboller

These delicious little treats are a common snack across Scandinavia and are blissfully familiar with your old Teacakes. Here you’ve got a biscuitless, sugar-free alternative which is just as tasty. Have a go at these and you won’t regret it when the dark chocolate breaks over the sweet marshmallow-like filling. They’re also incredibly simple to make and can be stored in the fridge for days, although let’s be real… They’ll be gone by tonight.

Ingredients

  • 4 egg whites
  • 3 tbsp gelatine
  • 2 gelatine leaves
  • 2 tbsp boiling water
  • 1 tbsp vanilla extract
  • 100g sugar-free, dark chocolate
  • 3 tbsp desiccated coconut

Method

  1. Soak the gelatine in cold water for five minutes
  2. Beat the eggwhites with the Stevia and vanilla until stiff
  3. Squeeze the water out of the gelatine leaves and melt with the boiling water
  4. Add the gelatine to the egg whites whilst whisking
  5. Transfer the mixture to a piping bag and cool in the fridge for 15 minutes
  6. Pipe little balls onto a sheet of baking paper and let them cool in the fridge for an hour or until you can touch them withouth them sticking to your finger
  7. Melt the chocolate in a water bath and cover the balls in it
  8. Sprinkle with coconut and let them cool in the fridge one last time, until the chocolate is stiff

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