1 cup organic coconut
1/2 cup organic currants or roughly chopped raisins
1/4 cup flaxseed, ground, or Ruth’s Nature’s Earthly Choice Hemp Seed
1/4 cup dark Swiss cacao powder or raw cocoa powder
1/3 cup maple syrup
1/3 cup SunButter® (we used Organic)
Dash of sea salt
1/2 cup 70% organic chocolate, melted
1/4 cup finely chopped coconut or cocoa nibs for garnish/rolling
Line baking sheet or pan with wax or parchment paper; set aside.
Combine all of the ingredients (except for coconut/cocoa nib garnish) in food processor. Or you can mix by hand if you’ve got the arm strength and stamina.
Place chopped coconut or cocoa nibs in shallow dish. Roll chocolate mixture into 1-inch balls and roll in coconut or cocoa nibs. Place on prepared pan, not letting truffles touch. Chill for one hour before serving.
SERVING SUGGESTION: Instead of making truffle balls, spoon chocolate mixture into a parchment lined 8×8-inch pan. Press down firmly with hands or a flat bottom glass until even. Sprinkle top with chopped coconut or cocoa nibs. Chill for one hour. Lift chocolate out of pan and cut into 24 small cubes