Makes 20

 

Ingredients

 

Filling

• 1 250g jar of hazelnut butter

• 4 Tbsp. of unpasteurized honey or agave nectar

• 2 tsp. pure vanilla extract

• 1 Tbsp. cocoa powder

• 2 Tbsp. coconut oil

 

Crumbs

• 1/2-3/4 cup of hazelnuts, chopped

 

Shell

• 3/4 cup of dark chocolate chips

• 1/4 cup coconut oil

-or-

• 4 Tbsp. cocoa powder w/ 1 tsp. pure vanilla extract & 1 tsp. sweetener

• 1/4 cup coconut oil

​

 

​What to do

 

Take a pan and warm it up on the stove on the lowest heat until it gets warm, then take it off the heat. Melt honey, hazelnut butter, and coconut oil together and stir until soft. Add cocoa and pure vanilla extract and stir. Pour into bowl and freeze up to 3 hours.

 

Chop hazelnuts into small pieces and roasted them in the oven on 350 degrees for 4 minutes.

 

After 3 hours, scoop out the filling with a tsp and rolled it into small balls. Then coated the balls in the roasted chopped hazelnut pieces and put them back into the freezer on a baking dish, lined with parchment paper.

 

After a couple hours have passed warm up the pan again like before, take it off the heat and melt coconut oil and then chocolate chips and stir. Take the balls out of the freezer and roll them into the chocolate and coat them. Place them back onto the baking dish, lined with parchment paper, and freeze for another 2 hours.

 

Store cookies in an air tight container. Last for 1 week...if you don't eat them all within the first couple days.