INGREDIENTS
Hazelnut spread:
2 cups hazelnuts, toasted
½ cup tahini
1 tablespoon cocoa powder
⅓ cup maple syrup
1 teaspoon vanilla extract
2-3 tablespoons milk
½ teaspoon salt
Truffles:
1 cup bittersweet chocolate
1 tablespoon refined coconut oil
Maldon sea salt, for finishing
DIRECTIONS
Begin by processing the toasted hazelnuts in a food processor for 5-10 minutes, scraping down the sides as needed, until they transform into a smooth, creamy butter. Transfer this freshly made hazelnut butter to a large mixing bowl. Add the tahini, cocoa powder, maple syrup, vanilla extract, and salt, mixing thoroughly to combine all ingredients. Once combined, place in a closed container and cool in the fridge until it’s a thicker consistency.
Once cooled, melt the bittersweet chocolate with the coconut oil until smooth. Shape the hazelnut spread into small balls and dip into the melted chocolate until covered. Place on a sheet tray and sprinkle Maldon salt before the chocolate cools. Cool in the fridge until the chocolate fully hardens. And enjoy!!
