Grind the cacao nibs in a coffee grinder until powdered. Puree all ingredients in a food processor until the batter becomes emulsified. Then refrigerate the batter until chilled about 1 hour.

Form the batter into round balls. (You can also use candy molds for a variety of shapes or form into a block and make thin slices.) These truffles are best refrigerated and will last for up to 6 months.

For a more milk chocolaty flavor puree in:

• 1c. Soaked and dehydrated walnuts or
• 1/2c. Almond Butter

 Variations:

• Add 2 tsp. fresh ginger and replace cherries with dates.
• Mix in a few Navitas Organics Cacao Nibs (unground) for texture.
• For a more milk-chocolaty flavor puree in 1 cup soaked and dehydrated walnuts or ½ cup almond butter.

Makes: approx. 8-12

Submitted by: Elaina Love