First, prepare the cereal according to the instructions at the website and set it aside to cool.
Then grind the cereal. Mix it with the date mass, dried raspberries and raspberry juice in a bowl.
Then shape it into small, walnut-sized balls.
Carve a hole in the center and put a little raspberry jam in it, then close it off.
Stretch the marzipan on a erythritol powder-coated pastry board, then cut it with a ring-shaped cutter.
Coat each ball with marzipan.
Pour the dried raspberries 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 them in the dried raspberries and put the balls in the fridge for half an hour.
