- 1/2 cup raw cashews
- 1 cup raw walnuts
- 1 cup Medjool dates (soaked a minimum of 30 minutes)
- 2 Tbsp carob powder
- 1 tsp vanilla extract
- 1 cup shredded coconut (for topping truffles)
- Process nuts in a food processor; add drained and de-pitted dates and process.
- Add carob and vanilla and mix.
- Roll into small balls and then roll in shredded coconut for a finished look.
- Refrigerate 2 hours before serving.