Makes 15 Pieces (that’s what I got, you may get more or less depending on how big you make them)

INGREDIENTS

  • 1 cup of Keto Oreo Cookies, chopped with a knife – you want to be able to “crunch” these when you chew (You don’t NEED the dark cocoa for this. I made half of gnom-gnom’s recipe and had leftovers. If you’re just using these Oreos for this recipe, there’s no need to make pretty little circles, just roll the dough out into a thin layer and cut squares out of it)

  • 1 cup of Keto Nutella Spread (half of gnom-gnom’s recipe, I also added a couple drops of liquid stevia because it wasn’t quite sweet enough for my taste)

  • roasted hazelnuts, enough for each candy center

  • 1 cup Lily’s Dark Chocolate Chips

  • 1 teaspoon of coconut oil (I like refined coconut oil because it doesn’t add a coconut flavor)

  • ¾ cup of hazelnuts, chopped

DIRECTIONS

  1. Mix the “Oreos” with the “Nutella” and place in the fridge for 20-25 minutes. This needs to be chilled so that you can form it around the hazelnuts.

  2. Line a plate or tray with parchment paper.

  3. Wrap a spoonful of the Oreo/Nutella filling around each hazelnut and place on the parchment lined plate.

  4. Freeze the prepared balls into the freezer for 15-20 minutes while you prepare the chocolate coating

  5. If you know of a better way to do it, please do your way. Otherwise this is what I did for the chocolate coating – Add chocolate chips and coconut oil to a small bowl and microwave for 30 seconds, stir, then microwave in 15 second increments until smooth and melty. Add the chopped hazelnuts and stir thoroughly.

  6. Dip each ball into the chocolate coating (or just drop the ball into the bowl and spoon the coating over it) and return the coated balls to the plate lined with parchment paper.

  7. Place the prepared chocolates into the fridge to harden. I left mine in for about half an hour.

  8. I had a little leftover chocolate coating so I poured that into mini muffin cups to enjoy later.

  9. Store in the refrigerator

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