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Coconut Brownie Truffles
INGREDIENTS
- 550g (2 cups) of hazelnut cream
- 90g (3/5 cup) of coconut flour
- 170g (2/3 cup) of honey
- 320g (2 cups) of chocolate
- Flaky salt
METHOD
1. Mix hazelnut paste with coconut flour and honey.
2. Taking spoonfuls of the mixture, roll it into balls and place it onto a parchment-covered cutting board. Let chill in the fridge for 30 minutes.
3. Melt chocolate in a bowl and dip truffles in it. Let the excess drip off. Sprinkle a pinch of flaky salt on top of each truffle and wait for the chocolate coating to set before serving.
*Recipe on video and text may differ from each other!
How to cook Coconut Brownie Truffles:
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