Dark Chocolate Ferrero Rocher Protein Truffles

Grind or chop 1/4 cup hazelnuts. These will be used to cover protein nougat. Note: only about 1/3 of ground hazelnuts will be used, but having more makes it easier to cover each protein truffle. 

Add MRM protein powder, oat flour, erythritol, and almond milk in a food processor and mix until a sticky dough forms. If needed, add additional teaspoons of almond milk until dough forms. 

Use a tablespoon to scoop 3/4 tbsp worth of dough onto a piece of wax or parchment paper. 

One-by-one flatten each scoop of protein dough, place one whole hazelnut in the center, roll into ball between your palms, then roll through your ground the ground hazelnuts and set it back on the wax paper. 

Put 60g of Lily's chocolate chips and 1 tsp of coconut oil in a deep, narrow cup or bowl. Set microwave to low power and microwave chocolate chips and coconut oil in 30 second intervals until smooth. This should only take a little over 1 minute. Note: be careful not to burn the chocolate, it happens quickly! 

Use two spoons to drop protein dough balls into the melted chocolate. Once covered set the truffle back on the wax paper. 

After each dough ball is covered refrigerate the truffles for 20 min and serve!