INGREDIENTS
¾ cup (60g) ground hazelnuts
3 tbsp
melted coconut oil
2 tbsp
powdered erythritol (confectioners' erythritol)
1 oz
melted sugar-free chocolate (or chocolate with at least 85% cacoa content)
½ tbsp (4g) baking cacoa powder (dutch processed cacoa powder)
½ tsp sugar-free vanilla extract
chopped hazelnuts & a few whole hazelnuts