Sugar Free Chocolate Hazelnut Truffles
Author: Thyme and Tarragon
Recipe type: Dessert
- 14 ounce can full fall coconut milk
- 4 tablespoons xylitol
- 3 cups Lily's chocolate chips
- ⅔ cup whole hazelnuts
- 1 and ¼ cups finely chopped hazelnuts
- In small pan bring coconut milk to a boil. Whisk to keep the coconut milk from boiling over or burning.
- Add xylitol, turn heat to low, and whisk until xylitol is dissolved. Simmer for 30 minutes whisking occasionally.
- Take off heat and add chocolate chips, stirring slowly until melted and mixed with coconut milk. Add vanilla and stir.
- Pour into a bowl, cover, and refrigerate for about 1 hour.
- Take a little into your palm and flatten it out. Wrap around a whole hazelnut. Roll between both palms to shape into a ball.
- Roll in finely chopped hazelnuts to coat.
- Will keep refrigerated for one week.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/sugar-free-chocolate-hazelnut-truffles/
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