Ingredients

-1 cup raw cashews, soaked overnight or 30 minutes in hot water
-2 tbsp water
-1 cup raw cacao powder + 3 tbsp for rolling the truffles
-1/2 cup cold-pressed, unrefined coconut oil, melted
-1/3 cup organic unsulphured blackstrap molasses
-1/2 tsp pure vanilla extract

Optional equipment
Small cookie scooper, 1 tbsp size

Directions
1. Blend the soaked cashews in a food processor with 2 tbsp of water until they are nicely chopped.
2. Add the cacao powder (1 cup), coconut oil, molasses and vanilla and blend until well combined, scraping down the sides at least once.
3. Pour the mixture into a bowl, cover and freeze for 45 minutes, or until firm enough to roll into balls.
4. Once the mixture is firm, spread the remaining 3 tbsp of cacao powder out on a large plate; scoop out equal amounts of the mixture with the cookie scoop, roll into a balls with your hands and lightly coat each truffle in the cacao powder.

Makes about 25 to 30 truffles.