Chop candied orange peel very finely with a floured knife (prevents sticking).
Melt chocolate over a bain-marie or in the microwave and mix with coconut oil.
Gradually add sugar, candied orange peel, nuts and Cointreau. Let the mixture rest in a cool place for a short time.
Form small balls, roll in ground almonds and refrigerate.
Preparation Tip:
Ginger lovers can replace the candied orange peel with candied ginger. Other candied or dried fruits such as candied lemon peel, pineapple, dates, mango, plums, figs, as well as liqueur, syrup or alcohol to match.
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