- 150 g hazelnuts
- 200 g chocolate with 70% cocoa
- 3 tablespoons olive oil
- 3 tablespoons agave syrup
- 60 g coconut sugar
- 20 – 25 roasted almonds (depending on how many small balls you make)
Melt chocolate on a steam with three tablespoons olive oil. Add three tablespoons of agave syrup and coconut sugar and crushed hazelnuts. Stir all and leave to tighten a little. Then divide the mixture into equal parts. Roll out each part into ball, flatten it and put almond in the middle. Then connect the edges and re-make the ball.