Chocolate Coconut Truffles
1 cup unsalted raw cashews
1 cup medjool dates, pitted
1 Tbs water
4 Tbs raw cacao powder
1/2 cup un-sweetened shredded coconut
Add 2 Tbs cacao to the shredded coconut and mix in a small bowl until combined. Set aside.
In a food processor fitted with the S-blade blend cashews, dates, water, and 2 Tb cacao until a thick paste is formed. Using your hands, roll the paste into small truffle sized balls; about 1 inch in diameter.
Roll the balls in the coconut mixture.
Enjoy! (store in the refrigerator if they don't all get eaten at once).
Roll in plain coconut.
Top with a whole cashew.
Sprinkle ¼ tsp of sea salt into coconut mixture for a chocolate salty truffle.
Do all three!