Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, combine the coconut milk cream, almond flour, vanilla extract, and coconut flakes. Stir until well combined and the mixture is thick but smooth.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This will help it firm up, making it easier to shape into truffles.
- Once the mixture is chilled, use a cookie scoop or tablespoon to portion out small amounts of the filling. Roll each portion into a ball, about 1 inch in diameter, and place them on a baking sheet lined with wax paper.
- Using a double boiler or microwave, melt the white chocolate until smooth. If using the microwave, heat in 30-second intervals, stirring in between to avoid burning.
- Once the chocolate is melted, dip each truffle into the chocolate, ensuring it is fully coated. Use a fork to lift the truffles out, allowing excess chocolate to drip off.
- Immediately roll each chocolate-coated truffle in the chopped roasted hazelnuts, ensuring they are well covered. Return them to the baking sheet.
- Let the truffles sit at room temperature for about 30 minutes to allow the chocolate to set. Alternatively, you can place them in the refrigerator for quicker setting.
Notes
- Chill the mixture well to make shaping easier.
- Use high-quality chocolate for the best flavor.
- These truffles freeze well, so make a batch for later!