Ingredients

• 125ml Tanheiser Kvass Porter
• 200g + 50g chocolate cookies
• 125g nuts (almonds, pecan, hazel, India)
• 40g sugar-free cocoa powder

Preparation

Crush cookies and nuts. Mix 200g cookies with nuts, cocoa powder and kvass. Pour into a plate the remaining 50g of crushed cookies. Make balls from the cookie mass in size of walnuts, roll in cookie crumbs, and place in a refrigerator until served. Serve with Tanheiser Porter kvass or coffee.