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.