Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

Scatter the hazelnuts on a baking tray and cook in the centre of a preheated oven for 10 – 15 minutes, stirring every 5 minutes. Take out of the oven and leave to cool. NB If you are using pre-roasted hazelnuts, I would still roast them for 5 – 7½ minutes to draw out the oils and improve the flavours.

Set 12 hazelnuts aside to use for the centre of these delicious balls. (You will probably only need 11.)

Blitz 50g of the hazelnuts in the food processor to small chunks. Remove from the food processor and set aside to coat the balls in later.

Process remaining hazelnuts to fine crumbs. (Apart from the 12 for the centre of the truffles.)

Add the cacao, salt and vanilla and pulse to mix.

Pour in the maple syrup and coconut oil and blitz until the mixture sticks together.

Tip out of the processor and divide into 11 balls. I use a small ice cream scoop. The mixture will be very soft and sticky at this stage.

Press a hazelnut into the centre of each ball.

Cover the hazelnut with the truffle mix, re-form into a ball and place in the freezer on baking parchment for 15 minutes.

Roll each ball in the chopped hazelnuts and re-freeze for a further 15 minutes.

Serve and be amazed at how incredible these are! Store in the fridge