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BAM Cake converter 
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Ingredients:
- 115 g room temperature unsalted butter
- 100 g white sugar
- 2 tablespoons room temperature coffee
- 1 teaspoon BAM vanilla paste
- 1/2 teaspoon instant coffee powder (optional)
- 25 g BAM cocoa powder
- 140 g crushed chocolate biscuits
- 85 g shredded coconut
Instructions:
1
Add the butter and sugar to a bowl. Stir until you have a uniform mixture. The mixture should be smooth. Then add the coffee and BAM vanilla paste. Add also the instant coffee powder and BAM cocoa powder. Finally, add the crushed chocolate biscuits. If you find the mixture too dry, add a little milk. Make sure it stays firm enough to make chocolate balls.
2
Shape the mixture into balls. Each ball should weigh about 23 grams. Roll each ball in shredded coconut. Place the rolled balls on a baking tray lined with baking paper. Place the chocolate balls in the fridge with the baking tray until set. It is best to chill them overnight. The chocolate balls can be kept in a sealed container in the fridge for about 10 days or can be frozen.
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