Quark caramel balls

Quark caramel balls with quark, peanut butter, hazelnuts, cocoa and honey – creamy and nutty as a little snack.

At a glance

• Serves 6
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 212 kcal per serving
• Protein: 8 g
• Fat: 16 g
• Carbs: 9 g

Ingredients

• 150g quark
• 2 tbsp honey
• 50g hazelnuts
• 4 tbsp peanut butter
• 50g cocoa powder
• 2 tbsp coconut oil

Method

You’ll need: frying pan · chopping board · knife

1. Stir the quark and honey until smooth and you have a creamy mixture you can shape.
2. Shape small balls from the quark mixture and put them in the freezer until firm.
3. Finely chop the hazelnuts and toast them briefly in a frying pan until fragrant. Then leave them to cool.
4. Stir the peanut butter with the cocoa powder and melted coconut oil into a smooth, thick coating. Add only a little water if needed.
5. Dip the chilled balls into the cocoa and peanut mixture, then roll them in the toasted hazelnuts.
6. Serve the quark caramel balls well chilled, straight from the fridge or shortly after they've been in the freezer.

Good to know

These balls are quick to make and taste like a little dessert from the fridge. Creamy, nutty and lovely and chocolatey, with no complicated steps.

Swaps

Hazelnuts → almonds (provide calcium and also vitamin E); peanut butter → almond butter (milder in flavour, provides vitamin E); honey → date paste (also provides fibre and minerals); quark → skyr (also provides protein)

Allergens

Contains milk, peanuts and hazelnuts (tree nuts). For small children only with care because of the nuts and the sticky texture – and no honey for babies under one year old. In pregnancy the ingredients are generally fine as long as the dairy is fresh and properly chilled.