Raw chocolate truffles

85 large

For the basic truffle mix
150g (1 cup) chopped, Medjool dates
Approximately 100g (1/2 cup) soft coconut oil (must be the texture of soft butter not liquid)
70g (1/2 – 5/8 cup) raw cacao powder
A little coconut nectar, approximately 4 tbsp

To coat the truffles
100% raw cacao powder
Desiccated coconut
White sesame seeds
Finely chopped nuts

In a food processor, puree the dates until smooth, add a little water if needed. Next blend in all the other ingredients for the basic truffle mix until you have a butter icing consistency. The mixture needs to be firm enough to hold its shape when rolled into a ball, if it is too soft refrigerate until it has hardened up a little.

Shake your chosen coating into a large bowl then roll the truffles into bite-sized balls and drop into the coating. Toss the truffles around the bowl until completely covered, gently remove them and place on a lined baking tray in the fridge.

You can try adding flavours to the basic truffle mix like orange or peppermint oil and experiment with different coatings; finely chopped, dried berries work well to.

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