- ½ cup coconut butter/oil, warmed to soften
- ¾ cup agave nectar
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 1 cup dried shredded coconut
- 2¼ cups cocoa powder, preferably raw, sifted
- High-speed blender
- In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, ½ cup at a time, and blend until smooth.
- Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
- Place the remaining ¼ cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.