From therawchefblog.com! I wanted to save it and thought I might as well make it public and share. :)
This is a recipe I created one day because I was desperately craving something chocolatey. For more info please visit my blog.
I thought the flavor was pretty authentic. It's a bit like cookie dough made with whole wheat flour.
This is a high-fat recipe, and I don't know if there are acceptable substitutes for some of these ingredients. You need not add as much agave, though. If you cut down on it, you may need to add a few teaspoons of water to form the balls.
Nuts are completely optional, but the walnuts do add to the authenticity. Macadamias would probably be delicious too.
This recipe is quick to mix up, but needs to set in the refrigerator for at least two hours. Honestly the most time-consuming step is grating the cacao butter and melting it. Note that ingredients like cacao butter and coconut oil will go soft and liquid in warm weather, so keep these in the refrigerator and don't let them sit outside for too long.
Although I selected "none" for equipment needed, it's true that a dehydrator is helpful for making almond flour and melting the cacao butter. However, I think almond meal would eventually dry out on its own or in an oven on a low setting.
Little bite sized coconut wonders.
The macadamia nuts make it buttery, just like the real thing.