Roast the hazelnuts in the oven for 10 minutes at 350 degrees.
Place the roasted hazelnuts (leave a handful aside to place in the center of the balls and another handful for the cover, about 1/3 cup in total), almond flour, fine unsweetened coconut, chia seeds (previously soaked), and cacao powder in a food processor, then blitz and combine.
Pour it into a medium bowl and add almond butter and allulose syrup.
Stir until combine.
Roll mixture into balls, making sure to place a hazelnut in the center of each ball.
Coat balls in melted chocolate with minced hazelnuts.
Place balls in the fridge to harden. Or in the freezer for an icy version.
Nutrition
Serving: 1serving
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