¼teaspoonsea saltadjust to taste if using unsalted nut butter
3scoops plain collagen powderoptional
For the chocolate crumb coating:
2ounces> 90% dark chocolate, chopped
dash of sweeteneroptional
2Cocoa Almond Stoka Bars(see below)
In a small microwave safe bowl, add almond butter and microwave for 20 to 30 seconds or until liquid consistency.
In a medium bowl, add the melted almond butter, chocolate collagen powder, almond flour, coconut milk, vanilla extract, sea salt, cinnamon, and plain collagen powder (if using). Mix well until dough forms.
Scoop about a tablespoon of dough into your hand and form it around one hazelnut, until completely covered. Place hazelnut dough ball onto a plate or baking sheet. Continue with the remaining hazelnuts and dough until you have 18 total hazelnut dough balls. Refrigerator for 15 to 20 minutes or until solid.
Meanwhile, in a microwave safe bowl, add dark chocolate and coconut oil. Melt in the microwave in 30 second increments until melted and smooth. Taste and add sweetener if desired.
Crush Stoka bars into crumbs and place on a large plate.
Remove hazelnut dough balls from the refrigerator. With a fork, add one ball to the melted chocolate and coat fully. Shake off excess chocolate and place into the Stoka crumbs. Using your hand, coat all sides with crumbs and return to plate or baking sheet.
Refrigerate coated truffles for 20 to 30 minutes (or freeze for half the time). Enjoy!
Nutrition Per Serving: 156 Calories, 12g Fat, 6g Protein, 5g Total Carbs, 2.5g Fiber, 2.5g Net Carbs