1 cup cashews
1 cup pitted dates, soaked in hot water for 15-30 minutes and drained
1/2 cup Organic Gemini TigerNut flour (if not available, use almond meal or oat flour (simply oats pulsed in processor or blender)
1/3 cup raw cacao powder
3 tablespoons shredded coconut OR 3 tablespoons nut butter like peanut butter or almond butter (mix and match!)
3 tablespoons raw cacao nibs
1/4 teaspoon sea salt
1/4 teaspoon Cayenne pepper
3-4 tablespoons filtered water for blending
Raw cacao nibs
Buckhweat cereal (I love Emmy's Organics or Le Pain Quotidien)
1. Add all blending ingredients to a food processor or a high speed blender, and process/pulse until well combined. You may need to pulse intermittently, and stir the mixture in between.
2. Roll the truffles in your choice of topping(s).
3.Move into a container and refrigerate for 1 hour.
Enjoy with love! Keep the truffles in a tightly closed container in refrigerator for up to a week, or in freezer for up to a month.