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Gingerbread truffles with hazelnuts and sea salt

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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