Gingerbread truffles with hazelnuts and sea salt – Food Pharmacy

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Gingerbread truffles with hazelnuts and sea salt

Time to make gingerbread truffles with hazelnuts and sea salt for Christmas!

Since we did not find hazelnut butter in the store, we made our own. Do you remember when we made our own quick and easy almond butter? Then no oil was needed. However, we experienced that the hazelnuts were drier, and added a few tablespoons of MCT oil that we found at our mother-in-law’s home. If you do not have MTC oil, it works just as well with any other oil. Keep in mind that it should not give too much flavor just.

Then we mixed everything that was supposed to be in our gingerbread truffles, rolled them and and put them in the freezer. 30 minutes later we dipped our truffles in melted cocoa butter, cocoa and honey. And powdered last but not least them with cinnamon and sea salt.

Yummy – gingerbread truffles with cocoa and sea salt!

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Gingerbread truffles with hazelnuts and sea salt

  • By : Food Pharmacy
  • Servings : 1520 1x
Scale

Ingredients

3 dl hazelnut butter *

1 1/2 dl almond flour

6 tablespoons cocoa

3 tablespoons gingerbread spice

3 pinches of salt

4 tablespoons honey

1 dl cocoa butter

1/2 cup cocoa

1 tablespoon honey

Cinnamon powder

Flake salt

Hazelnut butter

450 g hazelnuts

6 tablespoons any oil (preferably without taste)

Salt

Instructions

Nut butter

Set the oven on 175 degrees C. Roast the hazelnuts for 10 minutes. Take out and mix with oil and salt until you have a delicious nut butter!

Truffles

Mix hazelnut butter, almond flour, cocoa, gingerbread spice, salt and honey. Roll into small truffles. Leave in the freezer for about 30 minutes

Melt cocoa butter with cocoa and honey. Dip the balls in the melted chocolate. Powder with cinnamon and sprinkle with flake salt. Leave in the refrigerator!

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