How to make coconut-almond Rafaello balls

• Transfer Coco Crunch to a bowl, add ground almonds and mix - if the mixture is too thin, add a little more ground almonds.
  0.5 cup Coco Crunch, 50 g ground almonds
• Put the bowl in the freezer for about 30 minutes.
• Scoop the chilled mixture with a teaspoon and roll small balls.
• Place the balls on a plate.
• Put the plate with the balls in the freezer for 30 minutes.
• Break the white chocolate, add a teaspoon of oil (coconut oil can also be used) and melt in a bain-marie.
  100 g white chocolate, 1 teaspoon oil
• Remove the balls from the freezer. Dip them in chocolate and place them on a plate - you can sprinkle them with desiccated coconut on top.
  desiccated coconut
• Put the balls in the fridge so that the chocolate can set.
• Store the balls in the fridge.