1 ½ cup cashews, processed into a butter
½ cup agave
½ tsp almond extract
1/3 cup cacao powder
1/3 cup cacao butter, melted in a double boiler
pinch of Himalayan rock salt
¼ cup unsweetened shredded coconut
In a blender or food processor combine all of the ingredients and blend until smooth. Pour into a bowl and refrigerate until firm but not hard. Pour coconut into a bowl. Once chocolate ganache if Once the filling is firm, roll it into balls. Then roll each ball in the coconut. Voila chocolate truffles!
Store in the freezer until ready to serve.
** Try omitting the extract and adding ¼ cup of your favorite fruit juice for a fun flavour! I love to use orange or acai.