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Speculoos Balls

Delightful spiced confections that blend sweetness with nostalgia, perfect for the festive season.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: European, Festive
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g Gewürz-Spekulatius (spiced speculoos cookies) Finely ground for texture.
  • 200 g peanut butter Can substitute with almond or sunflower seed butter.
  • 200 g dark chocolate For coating the balls.
  • 5 g coconut oil Used to melt with chocolate for a smooth coating.
  • 1 piece zest of organic orange Adds aromatic flavor.
  • to taste coarse sea salt Sprinkle on top before drying.

Method
 

Preparation
  1. Finely grind the Gewürz-Spekulatius until it resembles a delicate powder.
  2. Mix the ground cookies with peanut butter and orange zest until a rich, sandy dough forms.
  3. Portion the dough into 10-gram pieces and roll them into small orbs.
  4. Chill the formed orbs in the refrigerator for at least an hour.
Coating
  1. Melt the dark chocolate with coconut oil in a water bath until silky.
  2. Dip each ball into the melted chocolate, allowing excess to drip off.
  3. Place the coated balls on a cooling rack and sprinkle with coarse sea salt.
  4. Allow the balls to dry completely, ideally overnight.
Serving
  1. Serve Speculoos Balls on a delicate platter alongside spiced tea or coffee.
Storage
  1. Store in an airtight container in a cool place for up to two weeks.

Notes

Feel free to adjust the spices or add espresso for depth. If the dough is crumbly, a drizzle of honey can help bind it together.