Gluten Free Chocolate Nut Truffles
2/3 cup walnuts
2/3 cup hazelnuts OR pecans
3 tablespoons cocoa powder (unsweetened)
1 tablespoon nut butter (almond, cashew, macadamia)
3 tablespoons coconut oil (unrefined only)
2 heaping cups pitted dates
2 teaspoons ground cinnamon
2 tablespoons raw agave nectar (may substitute with 2 heaping tablespoons raw honey – NOT commercial honey)
1 tablespoon chia seeds (white or black)
Put all of the ingredients into a food processor and process for 3-5 minutes, until mixture comes together and forms a sticky ball. Watch to make sure that the nuts do not become totally pulverized into a flour. You want them processed until they resemble tiny crunchy pieces (like wet sand).
Scrape out the mixture and using your hands shape into small balls. Arrange in a single layer onto a plate or container, cover and chill in the fridge for a minimum of 6 hours before serving. Overnight is even better. Makes approximately 20-24 truffles.