These truffles are one of my all-time favorite raw food recipes. I was once told by a friend they were the best truffles she had ever tasted! Not sure if she knew they were raw and full of goodness. They are deliciously creamy, and you can adjust the sweetness to keep these delicacies as healthy as possible.

120g / ¾ cup cashew nut butter (found in any health food store)

65ml / ¼ cup maple syrup (or agave syrup)

65ml / ¼ cup melted cocao butter, (or coconut oil)

2.5 ml / ½ tsp vanilla

60 ml / ¼ cup water

35g / 1/3 cup raw cacao powder, plus 15g / 2T for coating

In a blender mix the cashew nut butter, maple syrup, coconut oil, vanilla and 30ml / 1/8 cup water. If it doesn’t blend smoothly, add a little extra water, 1 tsp at a time, until the mixture is smooth and creamy.  Then add the cacao powder, blending until smooth.  Transfer to a bowl and chill.

When firm, roll into equal sized balls between your palms.  In a separate bowl, put in 15g / 2T cacao powder.  You may need to chill the balls before rolling in the cacao powder.  Roll each ball in the cacao powder, and chill again.

They can be left in the fridge, or the freezer.  The will thaw quickly.

**  Try adding different flavors – orange (zest, essential oil or écorce), mint flavoring, sea salt or whatever you fancy.