YIELD: 1 dozen small truffles | PREP TIME: 5 minutes
• 1 cup raw cacao powder, plus more for coating
• ¼ cup maple syrup
• 1 tablespoon coconut oil
• 1 tablespoon unsalted nut butter or sunflower seed butter
• Pinch of fine sea salt
1. In a food processor fitted with the S blade, process all of the ingredients. The mixture should look similar to damp dirt.
2. With the motor running, add 1 teaspoon of water at a time until the mixture comes together into a solid mass.
3. Roll the mixture into 12 small balls, then roll the balls in cacao powder, dusting off any excess so they’re just barely coated.
4. Store in an airtight container in the refrigerator. Remove the truffles from the fridge 1 hour before serving.
Nut-Free Modification: Use sunflower seed butter instead of nut butter.
