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Chocolate Truffles

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1 ½ cup raw walnuts

½ cup chopped dates

½ cup date paste

¼ cup cashew butter

¾ cup cacao

1 tsp. hazelnut extract

1 tsp. vanilla extract

½ cup coconut flakes

Place walnuts into the food processor using the "S" blade.

Process nuts until they resemble a flour-like consistency. Next,

add the remaining ingredients and process again until well

mixed. The batter will be sticky, so you will need to refrigerate

it for a few hours before you can roll it into truffle balls. After

the mixture has hardened in the refrigerator, roll 1 tbsp. size

balls and then coat with coconut flakes. Store in freezer for up

to one month or in refrigerator for up to 2 weeks.

To make date paste: soak 1 cup of pitted chopped dates in enough water

to cover for 2 to 4 hours. Add dates along with ½ cup of the soaking water

to a food processor or blender and process until smooth. Use more soaking

water if a thinner paste is desired. Refrigerate any leftover date paste

for future use. Makes a wonderful sweetener for cereal hot or cold!

MAKES 24 TRUFFLES

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