• In a mixing bowl, stir together the chocolate hazelnut butter, maple syrup, and vanilla. Stir in the almond flour, salt, and chocolate chips.
  ½ cup (128g) chocolate hazelnut butter, 2 tablespoons pure maple syrup, ⅔ cup (64g) blanched almond flour, ¼ teaspoon sea salt, ½ teaspoon vanilla extract, ⅓ cup mini chocolate chips
• Use a spoon or a cookie scoop (I used a small cookie dough scoop) to portion out the chocolate hazelnut truffle filling and place on a baking sheet. Refrigerate for about 10 minutes to firm up slightly.
• Roll the dough into balls (optional, you can also leave them as cookie scoop shape. If you're dipping in chocolate, rolling into balls makes it easier).
• Leave as-is and enjoy as cookie dough bites, or dunk them into melted chocolate.

For the chocolate dip:

• Place your chocolate and cacao butter/coconut oil in a small but deep microwavable bowl or cup. Microwave in 30 second increments, stirring between each, until the chocolate is fully melted. You can also use a small saucepan and melt over low heat on the stove.
  4 oz. dark chocolate, 2 tablespoons cacao butter or refined coconut oil
• Using a fork or dipping tool to dip each ball in the melted chocolate, letting the excess drip off before placing on a parchment-lined plate or baking sheet. Sprinkle with chopped hazelnuts, if desired, while the chocolate is still melted. Repeat until they’re all dipped and then transfer to the refrigerator to let set. You’ll probably have extra chocolate.
• Store in an airtight container in the refrigerator for up to 2 weeks.