Truffles
From Uncooking with Raw Rose
by Rose Vasile

1 cup pecans
1/2 cup pitted dates
1/4 cup water (use less if dates are moist)
1/4 tsp salt
4 tablespoons carob powder, plus 1 additional for coating
1 tablespoon shredded coconut (unsweetened)

Process pecans in food processor. Set aside 1tbs of processed pecans in a small bowl for coating truffles

Add dates to pecans in food processor, then process till smooth. (Don't try to combine this step with next one!)

Add water, sea salt and 4 tbs carob powder to pecan/date mixture in food processor, then process. Refrigerate mixture for at least 15 minutes so it becomes firmer.

Put remainig tbs carob powder in small bowl. Same with shredded coconut.

Remove processed mix from fridge and roll into balls. Coat some in pecans, some carob, some coconut.

Store in fridge for several weeks or in freezer for a month.

(These truffles are so fast to make and so decadent, and I doubt if they'll last in your fridge for several weeks!)

Posted by Vicky