Ingredients

• High-speed blender
• 1/2 cup coconut butter/oil, warmed to soften
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1 cup dried shredded coconut
• 2 1/4 cups cocoa powder, preferably raw, sifted

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Instructions

1. In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
2. 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.
3. Place the remaining 1/4 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.