Hazelnut Truffles


Makes 20 small truffles


1/3 cup Cocoa butter (76g)
1/3 cup Hazelnut Butter (80g)
6 Prunes, ready-to-eat, pitted (15g)
1 tsp Chaga Powder (5g)
1/2 tsp Cinnamon, ground (1.1g)
2 tbsp Maca root, powder (15g)
1 pinch Rock or Sea Salt (1g)


  1. Melt the cacao butter in a pan.
  2. Mix the hazelnut butter with all other ingredients. Blend well with cocoa butter.
  3. Place in the freezer for about 30 minutes, then form into small balls between the palm of your hands.
  4. Store in fridge.

Per Portion (10g)

69 Kcal
6.8g fat
1g Carbohydrates
0g Fibre
0.8g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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