INGREDIENTS

1 1/4 cup raw Fair Trade cacao nibs
1 1/2 cup raw organic almonds, sliced
Pinch sea salt
1/3 cup coconut oil
6 tbsp Wholesome! Organic Raw Blue Agave
1 1/2 tsp organic vanilla
1 cup ground organic coconut, for rolling truffles

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INSTRUCTIONS

Grind the cacao nibs, sliced almonds and salt in the work bowl of a food processor for several minutes, till powdery.

Remove and reserve 2 tbsp 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 set 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.