In a mixing bowl, combine the hazelnut meal, protein powder, and cocoa powder until homogeneous.

Add the hazelnut butter and maple syrup to the dry ingredients, mixing until a stiff dough forms.

Incorporate the almond milk one teaspoon at a time if the mixture is too dry to hold together.

Divide the dough into 12 equal portions (approximately 20g each).

Flatten one portion of dough, place a whole hazelnut in the center, and roll between palms to form a sphere.

Repeat for all portions and place the spheres on a tray lined with parchment paper.

Melt the dark chocolate using a double boiler or microwave in 20-second intervals until smooth.

Using a fork, dip each truffle into the melted chocolate, then roll immediately in the crushed hazelnuts to coat.

Place the coated truffles in the refrigerator for 30 minutes to allow the chocolate shell to temper and set.