Toast the hazelnuts (if needed): If your hazelnuts aren’t pre-roasted, spread them on a sheet pan and bake at 325°F (165°C) for 8–10 minutes until fragrant. Rub in a clean towel to remove most skins. Cool, then chop finely.

Make the chocolate base: In a microwave-safe bowl, combine 2 tablespoons coconut oil and 2 tablespoons cocoa butter (if using). Heat in 20–30 second bursts until melted and smooth. Alternatively, melt gently in a small saucepan over low heat.

Stir in chocolate and cocoa: Add 1 ounce chopped dark chocolate to the warm oil mixture. Stir until melted. Whisk in 2 tablespoons unsweetened cocoa powder until glossy.

Blend in the nutty goodness: Add 1/2 cup hazelnut butter and mix until fully combined and creamy.

Sweeten and season: Whisk in 1/4 cup powdered erythritol or monk fruit blend, 1–2 tablespoons heavy cream or coconut cream, 1 teaspoon vanilla, a pinch of sea salt, and 1/4 teaspoon instant espresso powder (optional). Taste and adjust sweetness or salt to your liking.

Chill to firm up: Cover and refrigerate for 45–60 minutes, until the mixture is scoopable but not rock hard.

Shape the truffles: Use a small cookie scoop or teaspoon to portion into 1-inch balls. Roll quickly between your palms. If the mixture gets too soft, pop it back in the fridge for 10 minutes.

Coat for crunch: Roll each truffle in finely chopped roasted hazelnuts. Press gently so they stick. You can also roll some in cocoa powder for variety.

Final set: Place on a parchment-lined plate and chill 20–30 minutes until firm enough to handle.

Serve: Enjoy straight from the fridge or let sit at room temperature for 5 minutes for a softer center.