Vegan: Leslie Taylorson's Carob Truffles

By JoFClark

Ingredients

• 3/4 cup almond butter
• 1/2 cup carob powder
• 8 Medjool dates, pitted and soaked 2 hours, and drained
• 1 cup almonds or pecans, soaked overnight, drained, dried and chopped fine
• 1/2 cup sunflower seeds, soaked 6 hours, drained, dried and ground to a meal
• 1 to 2 T distilled water (or orange juice for variety)
• 1 t pure vanilla
• Zest of 1 orange
• 1 cup unsweetened coconut, reserve 1/2 cup for rolling balls

Preparation

Step 1

Combine all ingredients except 1/2 cup coconut and process in a food processor with an S blade until mixed well
Shape mixture into bite size balls and roll in reserved coconut
Sore truffles in the refrigerator in plastic container placing wax paper between layers