Brunsli Balls
Sweet and chocolaty cookies traditionally eaten around Christmas in Switzerland
Servings: 55 balls
Ingredients
- 100 g dark chocolate dairy free
- 160 g sugar
- 200 g ground almonds
- 2 tbsp cacao powder
- 3 tbsp chickpea brine aka aqua faba
- 4 tbsp soy milk
Instructions
- Grate the chocolate finely and mix with all the other dry ingredients.
- Whisk the chickpea brine in a clean bowl until it's white and foamy but not stiff yet.
- Add the chickpea foam and the soy milk into the dry ingredients and stir until well combined.
- Cover the dough with cling film and refrigerate for 30 minutes or more.
- Tear small bits (about the size of a cherry tomato) and roll into balls. If you like the sparkly look, roll them in a bit of sugar afterwards.
- Let the brunsli balls dry uncovered at room temperature for at least 6 hours or overnight.
- Preheat the oven to 250°C and bake the brunsli balls for 5 minutes. Try to let them cool before eating :)