Chocolate Hazelnut Truffles
- Yield: 10-12 1x
Ingredients
Scale
1 – 250 gram jar of Hazelnut Butter
3 Tbsp Coconut flour
5 Tbsp Pure Maple Syrup
2 Tbsp Coconut Oil
1 cup Dark Chocolate Chips (Camino Brand is what I use)
Instructions
- Whisk hazelnut butter, maple syrup and coconut oil together in a bowl
- Mix in coconut flour until you can roll mixture into balls without sticking to your hands. (If it is put it in the fridge or freezer to cool for 10-20 minutes)
- Roll into small balls and place on a cookie sheet with parchment paper
- Melt 1 cup of dark chocolate chips in a pot over medium heat stirring continuously
- Dip the hazelnut balls into the chocolate to half cover or fully cover, which ever you prefer and place on the parchment.
- Cool in the fridge for 15-20 minutes
- Makes about 10-12 medium size truffles