We are literally in love with these and so happy with how they turned out, they taste absolutely amazing!

Ingredients

20-40 drops iChillXL

80 g dark chocolate, chopped

90 g hazelnut butter

80 ml coconut milk

1 ½ tbsp maple syrup

½ teaspoon vanilla extract

A pinch of sea salt is optional

14-16 hazelnut kernels For rolling:

80 g hazelnuts chopped For the glaze:

80 g dark chocolate , chopped

2 teaspoons of coconut oil

Instructions

First, put the chopped chocolate in a heat-resistant bowl and let it melt over a double boiler. Add the hazelnut butter, coconut milk, iChillXL, maple syrup, vanilla extract and a pinch of sea salt and stir until smooth. Remove from the heat and place in the refrigerator overnight (or freeze for about 30 minutes) so that the mixture sets. When the mixture has hardened, remove about 14-16 bite-sized portions with a melon shaper or a teaspoon. Roll each into a ball with your hands and press a hazelnut kernel into the center. Then roll the truffles in the chopped hazelnuts. (If the mixture softens in the meantime, put half of the balls in the fridge or freezer to keep them firm while you prepare the other half). Enjoy