Ingredients (makes ~12 truffles)

1 cup Georgia Grinders Hazelnut Butter

3 Tbsp raw cacao powder (or unsweetened cocoa)

2–3 Tbsp pure maple syrup or honey (adjust to taste)

1 tsp pure vanilla extract

Pinch of sea salt

½ cup almond flour (for structure)

Optional coating: finely chopped hazelnuts, shredded coconut, or dusting of cacao

Instructions

Mix the base: In a bowl, stir together hazelnut butter, cacao, maple syrup, vanilla, and sea salt until smooth.

Add structure: Fold in almond flour until the mixture forms a soft, moldable dough. (Add more almond flour if too sticky, or a splash of nut milk if too dry.)

Shape: Roll into small bite-sized balls (~1 inch).

Coat: Roll each truffle in your choice of cacao powder, chopped hazelnuts, or shredded coconut for a finishing touch.

Chill: Place on a parchment-lined tray and refrigerate for at least 30 minutes to set.

Storage

Keep truffles refrigerated in an airtight container for up to 1 week—or freeze for up to 1 month.