Directions

1. Add 1 cup roasted hazelnuts to a food processor and pulse into a coarse crumb. Add maple or rice malt syrup, cacao powder, 1 tbsp melted coconut oil, vanilla, and salt, and blend just until the mixture sticks together when pressed. Add extra coconut oil if needed.
2. Roughly chop the remaining ½ cup hazelnuts and fold them through the mixture.
3. Roll 1 tablespoon of mixture into a ball, press a whole hazelnut into the centre, and reshape. Place on a lined tray and freeze for 15 minutes to firm.
4. Dip each chilled ball into the melted chocolate allowing excess to drip off, and return to the lined tray.
5. Place in your freezer until the coating is firm [approx. 20 mins]