✨ No Sugar Added, No Palm Oil & Keto-Friendly

Nucolato Hazelnut Truffles

INGREDIENTS

  • 1 cup Nucolato
  • ½ cup Whole Hazelnuts
  • ½ cup Semi-sweet or Dark Chocolate Bar, chopped
  • ¼ cup Pecans, finely chopped

STEPS

  1. Freeze Nucolato for 15-20 minutes.
  2. Scoop 1 tablespoon Nucolato, press a hazelnut into the center, and roll into a ball. Place on a parchment-lined baking sheet.
  3. Freeze balls for 15-20 minutes until firm.
  4. Melt chopped chocolate in the microwave (30-second intervals, stirring) until smooth.
  5. Combine melted chocolate with finely chopped pecans.
  6. Roll frozen Nucolato balls in the chocolate-pecan mixture until fully covered.
  7. Freeze coated balls for 15-20 minutes until the coating is firm.