I made these and they rock! They are raw and vegan. Well..actually my almond butter was toasted almond butter, so that wasn't raw.
Yummy!
Chocolate Dip Ingredients:
1/4 cup agave nectar
1/4 cup coconut butter or oil (at slightly warm room temp - need to be liquid)
3-4 tablespoons raw cacao powder (you may also use carob)
1/4 teaspoon vanilla
pinch of sea salt
Truffles:
8 large medjool dates
cold almond butter
With a sharp knife, carefully make a small slit in one side of each date. Remove seed while trying to keep the date as intact as you can. Fill the center of each date with a small bit of almond butter and pinch to close. Set to one side.
In a small bowl, combine, coconut oil or butter, with cocao power, vanilla and salt. Add agave and stir very well until smooth. Take your dates and dip each one in the chocolate mix and place them on wax paper. Allow them to sit in the refrigerator for about 5 minutes. Remove from wax paper and enjoy.
If your agave nectar is cold, you will need to move quickly so that the coconut oil doesn't harden too fast. However, this makes a much nicer, thicker coating for the truffles.
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