Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mixture
Glaze
Utensils
12-hole doughnut tin (each hole approx. 5 cm in diameter), greased
How it's done
Mixture
Puree the dates in a food processor along with all the other ingredients up to and including the salt. Remove the mixture, add the walnuts, knead in by hand. Divide the mixture into 12 portions, shape into balls, flatten a little, then press into the prepared tin. Cover and freeze for approx. 30 mins.
Glaze
Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the bronuts in the glaze, place on a rack and leave to dry.
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