tbsp Prograde Orange Protein Powder
tbsp coconut oil
Juice and zest of ¼ lemon, ¼ lime
Soak cashews in water for one hour. Drain and mix remaining ingredients in magic bullet or immersion blender till a firm batter forms, and small and uniform. Place in a bowl covered in the freezer for 1 hour. Remove, roll in balls using a teaspoon measure, and put back in the freezer for another 10-20 minutes. On a double boiler, melt down 1 bar dark chocolate (highest percentage cacao you like). Using a toothpick, dip each truffle round into the melted bar, set back in fridge in mini muffin tins until ready to serve. Note: If you need more liquid (depending on how much lemon and lime juice you use), add moisture by adding water, 1 tablespoon at a time. Makes 20.