Divine Raw Chocolate Truffles

8 ounces cacao butter

4 ounces raw cacao nibs

1 cup agave syrup

2 cups cashews, presoaked

½ almond milk

1 teaspoon vanilla

¼ teaspoon stevia powder

2 tablespoons lecithin granules

Coating

¼ cup raw cacao powder

¼ cup coconut, finely ground

¼ teaspoon stevia powder*

Place the cacao butter in a bowl inside a pot of hot water until it melts.

Place the cacao nibs in a coffee grinder or food processor and grind until they are the consistency of finely ground coffee.

Next, place the cashews in a food processor with the S blade and run until pureed.

Add the rest of the ingredients, except the cacao and lecithing and mix until well blended.

Next add the cacao butter and continue to blend and then add the lecithin

Place the coconut in a food processor with the S blade and process until finely chopped.

Add the cacao powder and stevia and process until well blended. Place on a plate and set aside.

Take a small portion of the truffle mixture and roll into a ball in the palm of your hand, then roll in the chocolate mixture and place in a container.

Refrigerate for at least 2 hours and serve.

Makes about 2 dozen truffles

* Every brand of stevia has a different level of sweetness so you will need to test it first to really know how much to add. When you have the correct proportion you should not be able to taste the stevia, it should just increase the sweetness of other sweeteners so you don't have to add as much of them.

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