Oat Free Hazelnut Cacao Truffles by Alexandra Tallulah from INMYBOWL [makes 18 truffles]                                                                                                                                                  

1 cup raw hazelnuts

1 cup raw cashews

¾ cup raw cacao powder

½ cup coconut flour

3 tablespoons raw hemp seeds

¾ cup filtered water

15 medjool dates, pitted

2 tablespoons cacao nibs

In a food processor fitted with an S-blade, whiz hazelnuts, cashews, cacao powder, coconut, and hemp until they’re a flour-like consistency. Add filtered water and dates, then continue blending until ingredients form a dough. Pulse in cacao nibs, until just incorporated, then remove dough from food processor.

Divide dough into 18 even pieces, then using your hands, roll each piece into a ball.

Roll into each ball into a favorite topping like cacao powder, chia seeds, hemp seeds, or Matchaful matcha.

Refrigerate in airtight tupperware for up to one week, or in freezer for up to one month.