First, prepare the granola and marzipan according to the instructions at the website and set it aside to cool.
When the cereal has cooled, grind it with a grinder.
Then mix it with the date mass and tea in a bowl.
Shape it into small, walnut-sized balls while placing a raisin in the middle.
Stretch the marzipan on an 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, stir in the licorice powder.
Dip in the balls one by one and cover them thoroughly in melted chocolate.
Then put the balls in the fridge for half an hour
