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.