First prepare the marzipan and granola, according to the instructions at the beginning of the book, and set aside.
Then grind the granola with the peanuts.
Mix it with the date mass and tea in a bowl.
Then shape it into small balls the size of walnuts.
Stretch the marzipan on a erythritol powder-coated pastry board, then cut it with a ring-shaped cutter.
Coat each ball with marzipan.
Chop the peanuts with a knife and put them on a plate.
Melt ⅔ of the dark chocolate over steam with the cocoa powder.
After the chocolate has melted and the cocoa powder is lump-free, remove it from the stove and add the remaining dark chocolate.
When the chocolate has melted, dip the balls one by one and cover them thoroughly in melted chocolate.
Then roll it in the peanut bits and put the balls in the fridge for half an hour.
