These are my substitute for the Chinese pastry. They are really melt in your mouth addictively delicious. A good one to try on non raw friends and family. There are only two in the photo because we ate most of them before I got the camera!
1 cup dried shredded coconut OR
½ cup coconut butter
½ cup raw sesami tahini
2 tablespoon honey
sprinkle sea salt
½ cup sesame seeds, black, white, brown or mixed
If using shredded coconut, put in food processor and blend for a few minutes. Scrape down the sides and blend again for another minute. You should have a very smooth, oily coconut butter. Add remaining ingredients except sesame seeds. Blend until smooth. Taste and adjust to your preference. Scoop out a tablespoon or so at a time and roll into balls with your hands (you can wet your hands to keep it from sticking.) Put the sesame seeds on a plate, and add the rolled truffles as you make them. Toss them around in sesame seeds to cover. I prefer to eat these at room temp, because they harden significantly in the fridge.