Salted Chocolate Truffles

Inspired by raw food ingredients, these truffles are a healthy indulgence for Valentine's Day or any day!

Add to a food processor:

generous 1 cup raw pecans

1/4 cup cacao powder

scant 1 teaspoon fine sea salt

Process until the pecans are in small pieces.

Melt and combine over very low heat in a small saucepan:

1/4 cup coconut oil

2 tablespoons coconut butter
1/4 cup honey or maple syrup
1/4 teaspoon vanilla extract

Add the following to the dry ingredients in the food processor:

coconut oil and honey mixture from above

3 pitted dates, chopped and softened in 1/4 cup hot water for about half an hour (add dates and water to processor)

Process all the ingredients until fairly smooth and no large pieces remain.

Using a melon baller or a small cookie scoop, scoop up 12 to 15 equal portions. Spread 1/4 cup cacao powder, hemp seeds, coconut flakes or finely chopped nuts onto a plate. Gently roll each chocolate ball in the coating of your choice, coating evenly. Refrigerate until ready to serve (up to 5 days).