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
450 g hazelnuts
6 tablespoons any oil (preferably without taste)
Salt
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!
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!