Preparation:
1. Combine hazelnut meal, cocoa, and oatmeal in a bowl.
2. Whisk together Tulia Chocolate Supersnack, vanilla, and 1/3 cup tahini, then add to the dry ingredients; mix well.
3. Scoop out 20 balls, using a 1-tablespoon measuring spoon, and place on a silicon baking mat or parchment paper-lined chopping board.
4. Flatten each ball and place a whole hazelnut in the middle, then roll up again into a ball. Place in the freezer for 5 minutes to firm up.
5. Melt the remaining 2 tablespoons Tulia Chocolate Supersnack, chocolate chips and coconut oil in a double boiler. Dip the balls into the melted chocolate and sprinkle with the chopped hazelnuts. Refrigerate for an hour before serving.
6. Keep in an airtight container for up to a week in in the fridge or up to 2 months in the freezer.
