COCONUT, CACAO & HAZELNUT TRUFFLES

These little power-packed balls are just bursting with a nutritious mix of vital minerals, vitamins, protein, and raw ingredients.

MAKES: 20     PREP: 25 MINS     COOK: NO COOKING

¾ cup unblanched hazelnuts

⅓ cup cacao nibs, plus

1 tablespoon for coating

6 dried figs, coarsely chopped

⅓ cup dried coconut flakes, plus

2 tablespoons for coating

1 tablespoon maple syrup

finely grated zest and juice of

½ small orange

1. Add the hazelnuts and the ⅓ cup of cacao nibs to a food processor and process until finely chopped.

2. Add the figs, the ⅓ cup of coconut, maple syrup, and orange zest and juice to the processor, and process until finely chopped and the mixture has come together in a ball.

3. Scoop the mixture out of the food processor, then cut into 20 even pieces. Roll into small balls between the palms of your hands.

4. Finely chop the extra cacao nibs, then mix with the extra coconut on a sheet of parchment paper or a plate. Roll the truffles, one at a time, in the cacao and coconut mixture, then arrange in a small plastic container. Store in the refrigerator for up to three days.

per truffle: 46 cal / 3.5g fat / 1g sat fat / 3.2g carbs / 2.1g sugars / trace salt / 0.9g fiber / 1.3g protein

RAW CACAO

Unlike unsweetened cocoa powder, which is made by roasting cacao at high temperatures, raw cacao is cold-pressed to retain more minerals and antioxidants.