Directions

1. In a medium bowl, combine hazelnuts, cacao powder, almond meal and shredded coconut. Set aside. Add a little extra coconut to a plate and set aside also.

2. Add chocolate, coconut oil and rice malt syrup to a small saucepan and melt over a medium heat. Once melted, stir through gelatin, vanilla extract and almond milk until the mixture thickens slightly. Add to the bowl of dry ingredients and mix with your hands until well-combined. This should form a batter. Roll into balls and coat in the plated coconut.

3. Refrigerate for 1 hour until set. Store in the fridge in an airtight container for up to 1 week or jar them up and decorate for Christmas gifts!