For softer truffles, serve at room temperature. For firmer truffles, chill in the refrigerator before serving.
In a medium food processor bowl, mix all the dry ingredients. Add the coconut oil, and agave or maple syrup, and mix again until combined. If mixing by hand, use clean hands to knead the mixture for one more minute. Roll into 1-inch balls and refrigerate for a minimum of 30 minutes to solidify. Makes 18 truffles
Submitted by Julie Morris - www.JulieMorris.net
