cookware
1 | In a food processor outfitted with an “S” blade, process nuts until coarsely ground. |
2 | Loosely separate the dates and add them to the nuts and process until mixture sticks together. |
3 | Add cocoa powder, agave nectar, coconut oil, vanilla extract, and salt then process until well mixed. |
4 | Roll into balls, use 1 teaspoon measure for each ball. |
5 | Chill in refrigerator for at least one hour. Store in zip lock bags in refrigerator - up to 3 weeks. |
| Optional Truffle Coatings | |
| cocoa truffle | |
6 | Roll balls in cocoa powder. |
| coconut truffle | |
7 | Add 2 drops coconut infused oil to mixture or ¼ teaspoon coconut extract. |
8 | Roll balls in ¼ cup unsweetened dried shredded coconut. |
| almond truffle | |
9 | Add 2 drops Amaretto infused oil to mixture or ¼ teaspoon almond extract. |
10 | Roll balls in ¼ cup finely chopped almonds. |
