The chocolate and the carob balance well to create a very delicious, dark truffle. It stays firm if you’re sure to keep it frozen!
½ cup cacao butter, melted
½ cup agave nectar
½ cup cacao powder
½ cup carob powder
½ cup cashews
3 tablespoon raw cacao powder, for rolling
- Blend the melted cacao butter, cashews, and agave nectar until smooth.
- Add the cacao powder and the carob powder, and blend until smooth.
- Chill in the freezer.
- When firm enough, roll into balls, then coat with cacao powder.
Note: If you don’t have a really powerful, high speed blender, be sure to soak the nuts in water for a few hours first to soften them. All of the ingredients can be purchased raw if you look for them.