The truffle mixture will be very soft, use gloves to roll them into balls
Ensure the melted chocolate is not too hot as it will melt the truffle
To make the truffle centre, combine the Nuttvia, coconut oil, salty caramel sauce, cacao, coconut cream and vanilla in a high speed blender. Pulse until combined. Transfer the mixture to a tray and place in the freezer to harden (around 1 hour).
Once firm, using a melon baller or teaspoon, scoop some of the mixture and press a hazelnut into the centre. Roll into a ball and place onto a lined baking tray (this does not have to be perfect as you can adjust them later once set). Return back to the freezer to set.
Melt the dark chocolate and pour into a bowl, leave to cool for 5 minutes.
Once set, use a skewer or toothpick to dip the truffles into the melted chocolate then roll them in the chopped hazelnuts.
Place the Low Carb Rocher’s back on the lined tray and into the fridge for an hour before serving