Place ¼ cup walnuts in a food processor. Add the Cacao Butter, coconut butter, maple syrup, Coconut Palm Sugar, Maca Powder, vanilla and salt. Process until well combined. Add the last ¼ cup of walnuts and 2 tablespoons of Cacao Sweet Nibs, and process briefly to chop, but leaving a little texture.

Spoon into a bowl and refrigerate for about 20 minutes to slightly harden.

Grind the remaining Nibs in a spice grinder to form a coarse powder and place into a small bowl. Use a melon baller to form the truffle mixture into a ball, then carefully roll the ball in the Cacao Powder to dust the outer surface.

Place on a plate and repeat to form remaining truffles. Refrigerate the truffles for one hour longer to set completely, then store at room temperature.

Makes 30 truffles

Submitted by Julie Morris