Ingredients

Makes about 40 truffles

　　

Equipment

High-speed blender

　　1/2 cup coconut butter/oil, warmed to soften

　　3/4 cup agave nectar

　　2 teaspoons vanilla extract

　　1/4 teaspoon sea salt

　　1 cup dried shredded coconut

　　2 1/4 cups cocoa powder, preferably raw, sifted

　　

Step 1

In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.

　　

Step 2

Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.

　　

Step 3

Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.

　　Reprinted with permission from Living Raw Food by Sarma Melngailis, copyright © 2009. Published by William Morrow, an imprint of HarperCollins Publishers.