How to make
For our keto candies, pour the hazelnuts and tapioca starch in a blender.
Grind very finely. Separate 1 tbsp. aside.
Add the cocoa beans into the blender and start it again. Blend, until a smooth mixture is obtained.
Add the vanilla, date syrup, protein and hazelnut tahini. Mix well.
Pour the mixture onto baking paper and form a thin strip.
Wrap it with the paper and store it for 30 minutes in the refrigerator.
Then cut it into equal slices.
Grease your hands with a little coconut oil and shape very smooth raw candies.
Roll them in the grinded hazelnuts and arrange them on a plate.
Our Hazelnut Keto Truffles are ready.
