Nut Butter Truffle Recipe--the sequel

Raw/Vegan Nut Butter Truffles (well almost raw if you use store bought nut or seed butter)

Be warned: everyone that tries these LOVES them and tends to fight over them! (I love that!)


This is loosely based on the recipe Lucy's Peanut Butter Balls pg61 of "Kristen Suzanne's Ultimate Raw Vegan Chocolate Recipes"

3/4 c. peanut butter (or sunflower seed butter, or almond butter etc.)
1/2 c. agave nectar (or more)
1/2 c. pitted, chopped dates (or more), soaked if they seem dry
1/2 c. (plus additional) dried coconut, shredded and unsweetened--add as much as you need to thicken it into a dough
1/4 c. or to taste raw cacao powder
dash Himalayan sea salt (leave out if the nut butter is already salted)
a dash of vanilla if desired
additional cacao powder mixed with organic cane or palm sugar for coating
 
In a food processor fitted with the "S" blade process together the nut butter, agave nectar, & dates--adding a little water if needed to facilitate blending. Stop and scrape down bowl if needed. Add this mixture to your Kitchen Aid mixer bowl and add remaining ingredients and mix well. If you don't have a good stand up mixer you can just knead ingredients together with your hands. Taste and adjust any needed ingredients. You want a stiff dough. Chill for at least 2 hours. Portion out into little teaspoon size balls of dough, (I use my #100 cookie scoop) roll in additional cacao powder mixed with a little organic cane or palm sugar. Keep chilled in refrigerator or freezer until ready to devour.

You want to make the truffles small enough for one bite each. This way it's neater and they don't get cacao powder all down their front. Use this recipe adaptation as a guideline--experiment and make it your own! Have fun with it!