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A no-bake, easy to make, great nosh to have around — if they last long enough!
2 cups crushed gluten-free ladyfinger cookies
1/4 cup ground coconut
1/4 cup Gefen Ground Almonds
1/2 cup sugar
2 tablespoons Gefen Cocoa
1/2 cup water
2 tablespoons oil
2 ounces (57 grams) Elite Bittersweet Chocolate
ground nuts, for coating balls
Place crushed babyfingers, coconut, and almonds in a mixing bowl.
Combine sugar, cocoa, and water in a small pot. Bring to a boil, stirring constantly. Remove from heat and add oil and chocolate; stir until melted. Pour mixture into crumb mixture and mix until combined.
Form into small balls and roll into topping of choice.
Photography: Daniel Lailah Styling: Amit Farber
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