Coconut brownie truffles: delicious, easy and quick!

INGREDIENTS
550g (2 cups) of hazelnut cream
90g (3/5 cup) of coconut flour
170g (2/3 cup) of honey
320g (2 cups) of chocolate
Flaky salt

METHOD
1. Mix hazelnut paste with coconut flour and honey.
2. Taking spoonfuls of the mixture, roll it into balls and place it onto a parchment-covered cutting board. Let chill in the fridge for 30 minutes.
3. Melt chocolate in a bowl and dip truffles in it. Let the excess drip off. Sprinkle a pinch of flaky salt on top of each truffle and wait for the chocolate coating to set before serving.