VEGAN ALMOND TRUFFLES
- Cooking Time: 0
- Servings: 12
- Preparation Time: 20
- 1 c. raw almonds
- 5 Medjool dates, pitted
- 1 c. raw cacao powder, plus extra for coating
- 2 t. coconut oil
- 3 T. or to taste raw agave nectar
- 2 t. chia seeds
- 2 t. flax powder
- 1/4 c. water
- Pink Himalayan salt for garnish
Prep: Line two cookie sheets with parchment paper. Prepare bowls of pink salt and extra cacao powder for garnishing the truffles.
In a food processor, chop almonds into a flour.
Blend in Medjool dates until incorporated.
Combine all ingredients with date-almond flour in a large bowl. (If coconut oil is solid, melt it first!) Dough will be very stiff so use a strong wooden spoon or spatula.
Roll dough into Tablespoon-sized balls with your hands then roll in bowl of raw cacao powder to coat, dunk one side in the pink salt and place on papered cookie sheet.
Store in fridge for at least an hour before serving or packaging. Keeps for 3 days.