Raw Cacao Truffles



Aletha






Ingredients:
1 1/4 cup raw cacao nibs
1 1/2 cup raw organic almonds, sliced
pinch sea salt
1/3 cup coconut oil*
6 tablespoons Wholesome Sweeteners Organic Raw Blue Agave syrup
11/2 teaspoons organic vanilla
1 cup ground organic coconut, for rolling truffles



Directions :
Grind the cacao nibs, sliced almonds and salt in the workbowl of a food processor for several minutes, till powdery. Remove and reserve 2 tablespoons of the mixture. Add the coconut oil to the ground mixture and continue to mix, slowly pouring the agave syrup and vanilla through the feed tube - mixture should pull together into a ball. Stop and scrape the sides as you go, to ensure even mixing.
To form and roll the truffles:
Toss the reserved cacao and almonds with the cup of coconut and place in a small bowl. Scoop and roll the truffle mixture into walnut size balls, about 1 1/4 inch diameter. Roll and press the truffles in the bowl, pressing gently yet firmly to ensure they are evenly coated. Place the finished truffles on a platter or sheet pan and allow to sit for a few minutes. Store at room temperature for several days or freeze for longer periods of time and warm to room temperature to serve.
Makes about 3 dozen truffles
* raw coconut oil, solid at room temperature, is readily available in natural foods stores.