• Chop the hazelnuts roughly into quarters
• In a mixing bowl, combine hazelnuts and maple syrup
• Stir together to coat nuts
• Sprinkle sugar over nuts
• Mix together to evenly distribute ingredients
• Spread nuts out on a silicon baking mat or parchment paper
• Bake at 300 degrees Fahrenheit for about 10 minutes, until lightly toasted
• Allow nuts to cool completely at room temperature
• Chop very finely with a knife and reserve until needed

To make the truffles

• Scoop Just Cookie Dough into rounded teaspoons, shape into balls by rolling between the palm of your hands and place in freezer.
• Freeze for 30 minutes.
• Place about a teaspoon of hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top.
• Roll around in your hands, trying to coat cookie dough with all the spread as you go.
• When fully coated, place balls into container of chopped hazelnuts.
• Roll cookie dough balls around in chopped nuts, trying to press nuts to cover the outside of the balls.
• Place onto plate or tray and refrigerate.
• Allow truffles to “defrost” in the refrigerator for at least 30 minutes before eating.