Raffaello Balls

Servings: 21

INGREDIENTS:

• 200 ml of almond milk
• 5 tablespoons (50 g) large-grained oatmeal
• 3 tablespoons (30 g) grated coconut
• 3 tablespoons (40 g) xylitol
• 250 g low-fat cottage cheese
• 3 tablespoons (30 g) vanilla protein powder
• In the middle:
  • 21 eyes whole almonds
• To shoot:
  • 4 tablespoons (40 g) coconut shavings 

PREPARATION:

1.) In a shredder or blender, grind the large-grained oatmeal into a floury texture. Add the shredded coconut and grind with it as well. Pour it all into a mixing bowl and add the xylitol. Put aside.
2.) Heat the almond milk in a pot with a handle and add the oatmeal-coconut-xylitol mixture into it. Cook it on low heat to become a thick cream, stirring often. It is ready when the spoon can stop inside. Allow cooling completely.
3.) When completely cooled, add the pierced cottage cheese and vanilla protein powder. Mix thoroughly and then put in the fridge for 30 minutes to make it easier to shape balls out of it.
4.) Shape walnut-sized balls from the dough by placing a piece of the almond kernel in the middle. It will be 21 smaller balls.
5.) Roll the balls in shredded coconut.
6.) You can eat it right away, but it tastes better if you let it rest in the fridge for 1-2 hours!