Raw Cacao Truffles

Hi ladies, I tried a combo of these two recipes. I used the fudge recipe and rolled it into truffles, rather than putting it in a pan. Worked great, but there was a bunch of oil from the almond butter. If kept refrigerated, this isn't an issue, but if they are out for long, they will start 'leaking'. Ha. They are tasty and well-liked at a recent potluck. I ground the almond butter fresh at Sundance. Might get a different result with less leakage with the almond butter from Hummingbird ??? Enjoy!

Cacao Walnut Fudge
1 C. Almond Butter
1/2 C. Cacao Powder
1/4 C. Agave
1/2 C Walnuts, chopped.

Mix together almond butter, cacao powder and agave. It is easiest to to this with your hand. Once it is well combined, mix in the walnuts. You can put this in an 8 x 8 sq pan or, use a mold. I used a little heart silicone one that I picked up one day.  Refrigerate for at least 2 hours.

Dried Cherry Chocolate Truffles
1 C Almond Butter
1/2 C Cacao Powder
1/4 C Raw Organic Agave
30 Dried Cherries

Mix all ingredients except cherries in food processor. Form a disk, place dried cherry in the middle and wrap disk around the cherry. Roll into ball. Refrigerate.

Hazelnut Cocoa Blueberry Goodness

If the late night sweet tooth comes knocking on your door as frequently as it does on mine, may I suggest this four ingredient bowl of goodness.

Blend roughly equal parts hazelnut butter and raw cocoa powder with a dash of your choice of sweetener. Use a fork and just keep mixing until combined. It will be a thick paste. (Notice I'm not suggesting you serve it to guests. This is a late night kind of thing.) Pour a handful of frozen blueberries in the bowl, wait a few minutes until the blueberries just begin to soften, and enjoy.

So I'm just about to post this and Ryan told me I'm basically making a whole foods Nutella. So go figure.