Sea Buckthorn and Strawberry Candies with Chocolate Glaze

Sugar-free milk chocolate, Sugar-free white chocolate, Sugar-free milk chocolate, Sugar-free dark chocolate, Coconut paste, Butter, Strawberries, Sea buckthorn, Erythritol, Olive oil, Vanilla

Blend with a blender: 5 min. To boil: 3 min. Cool down: 5 min. Chill in the refrigerator: 5 h. Freeze: 2 h. Cooking: 5 min.

For the filling

Blend the sea buckthorn (40 g) and strawberries (50 g), then pass through a sieve. Add coconut paste (50 g), erythritol (30 g), and vanilla (1 g), and bring to a boil.

Remove from heat, add sugar-free milk chocolate (100 g), sugar-free white chocolate (100 g), and butter (50 g), blend, and chill for 5 hours. Shape 13 balls of 25 g and freeze for 2 hours.

For the glaze

Melt sugar-free milk chocolate (80 g) and sugar-free dark chocolate (80 g), add olive oil (15 g). Dip the balls in the glaze and chill.