Energy balls with rosewater and coconut
Discover the recipe for Norohy organic rose water and coconut energy balls by chef François Daubinet!
Energy balls
- Medjool dates 350 g
- Grated coconut 150 g
- Raw whole almonds 100 g
- Unsweetened cocoa powder 40 g
- Organic vanilla extract 10 g
- Norohy rosewater 10 g
- Grated coconut for decoration -
Pit the dates, add the remaining ingredients and blend in a food processor until the mixture has the right texture.
Roll into balls of 30g each, then roll these in the grated coconut.
François Daubinet
Pastry chefFrançois Daubinet is a French pastry chef renowned for his boldness and creativity. He began his career in 2007, after studying at the École Ferrandi Paris. He went on to excel at Fauchon, then as executive pastry chef at Le Plaza Athénée in Paris, and finally at Pierre Hermé. In 2021, he launched his own creations and collaborated with luxury brands, as well as hosting masterclasses and gastronomic events. His style is distinguished by a combination of textures, flavors and an aesthetic inspired by contemporary art. François Daubinet is also renowned for his commitment to passing on his know-how to the next generation of pastry chefs.
