Hazelnut Truffles - Diabetic Friendly, Sugar-Free

Ingredients:

Cookie Base:

• 40g Unsalted butter
• 25g Monk fruit extract
• 1 Egg
• 60g Almond flour
• 60g Coconut flour

Hazelnut Ganache:

• 70g Co Chocolat Green Hazelnut Gianduja
• High on Happy Chocolate Chips - melted
• Whole Hazelnuts

Instructions:

1. Combine cookie base ingredients and bake in a preheated oven at 165C for 15 minutes.
2. Make cookie crumbs from the baked cookie base and set aside.
   
   
3. Roast Hazelnuts for 10 minutes and coat with melted chocolate.
4. Combine Green Gianduja and melted chocolate chips to make hazelnut chocolate ganache.
   
   
5. Incorporate cookie base into hazelnut chocolate ganache with 3:5 ratio. 
6. Roll cookie base and hazelnut chocolate ganache mixture into balls with chocolate-covered roasted hazelnuts at the center.
   
   
7. Refrigerate for 1 hour or until firm.
8. Enjoy!