Place all ingredients except coconut oil in food processor.
Melt coconut oil either in a glass measuring cup set in hot tap water for 5 mins or over a double boiler for just 1 minute or less.
It melts very easily and quickly.
Add to mixture and mix until well combined, scraping sides a couple times.
Mixture may form a ball.
Using spatula scrape mixture into a bowl and chill for approx 45 mins.
Once mixture is chilled, scoop by heaping teaspoon fulls and roll into balls and chill again for at least 10 mins on a parchment lined tray.
These can now be dipped into the liquid chocolate- recipe is below- or rolled into raw cacao powder or fine dried coconut.
Dipping Chocolate
Yield: enough chocolate to dip approx 24-30 truffles
1 cup cacao butter, finely chopped
1/2 cups raw cacao powder
1/4 cup agave syrup or less- adjust to taste
pinch of Himalayan salt
1/4 tsp ground vanilla or alcohol free liquid vanilla
Method
Place cacao butter in a double boiler pan over boiling water bath to melt the cocoa butter for 1-2 mins. Remove from heat before all the pieces have melted. Add remaining ingredients to the pan and stir until smooth, then remove from water bath.
Take one flavour of truffles from fridge and place a toothpick in each.
Dip each one into the liquid chocolate allowing the excess to run off, then placing the truffle on a tray lined with parchment or wax paper.
When all are dipped carefully remove the toothpicks by twisting and gently pulling upward.
In order to cover the toothpick hole add a garnish of a nut by dipping the nut in chocolate just enough to make it stay on tops or place fine shredded coconut or cacao nibs on the top of each before the chocolate hardens.
If the dipping chocolate becomes too thick you may place it over the hot water for a minute or two.
Once all truffles are dipped you can speed up the hardening process by chilling for a wee bit-say 10 mins.
Do not leave them in the fridge too long as they will form condensation when removed from the cold and this will leave an unwanted finish on the surface of the chocolate.
If you run out of dipping chocolate you can roll the truffle centers in cocoa powder or fine dried coconut.
Voila, you have world class chocolates now!
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