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To add variety, you can coat these balls in various toppings. Try lime zest, orange zest, finely ground almonds, sesame seeds, finely ground candied ginger, cacao nibs, or even more dried coconut.
Makes 24 Truffles
1 cup raw cashews, soaked for 20 minutes and drained well
1⁄3 cup brown rice syrup (or raw honey, softened)
Scant ½ cup raw cacao powder (or scant 1⁄3 cup high-quality cocoa powder)
½ tsp. vanilla extract
3⁄4 cup dried coconut (unsweetened)
1. Combine cashews and rice syrup in food processor, and process until smooth. Add cacao, vanilla, and salt, and process until smooth. Add coconut, and process or pulse until well-incorporated. Taste, and adjust seasonings.
2. Rest batter in freezer 20 minutes. Remove, and form into 1-inch balls, rolling each truffle thoroughly in coating, if desired. Store truffles in refrigerator.
PER SERVING: 89 cal; 2 g pro; 5 g total fat (3 g sat fat); 8 g carb; 0 mg chol; 19 mg sod; 2 g fiber; 3 g sugars